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1 lbrazor clams or littleneck clams
1pink grapefruit, peeled and segmented, juices reserved
1 tsppink peppercorns
12fresh mint leaves, slivered
1 Tbspextra virgin olive oil
·tortilla chips, for serving
How to Make Clam Ceviche
- Gently pry open the clams and cut out the meat. Dice the meat into 1/2-inch pieces and place into a bowl. You'll want to discard any dark or gritty parts, as well as the hard siphon.
- Dice the grapefruit and add to the bowl along with any reserved juice. Stir in the peppercorns, mint, and olive oil. Cover and refrigerate for 3 hours to marinate.
- After 3 hours, season with salt to taste and serve with tortilla chips. You can also drain well and pile the ceviche on the tortilla chips, canape-style.