Clam Ceviche

Clam Ceviche Recipe

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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


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

How to Make Clam Ceviche


  • 1Gently 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.
  • 2Dice 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.
  • 3After 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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