Clam Ceviche

Clam Ceviche

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Lucy Selvaggio-Diaz


You can use razor clams or littleneck clams for this appetizer.


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3 Hr 30 Min
No-Cook or Other


  • 1 lb
    razor clams or littleneck clams
  • 1
    pink grapefruit, peeled and segmented, juices reserved
  • 1 tsp
    pink peppercorns
  • 12
    fresh mint leaves, slivered
  • 1 Tbsp
    extra virgin olive oil
  • ·
    kosher salt
  • ·
    tortilla chips, for serving

How to Make Clam Ceviche


  1. 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.
  2. 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.
  3. 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.

Printable Recipe Card

About Clam Ceviche

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: American
Other Tag: Healthy

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