clam ceviche

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.
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