Clam Ceviche Recipes

CLAM CEVICHE

Steps:

• Cover the meat completely for about two hours to "cook" the clams in the acidic juice.
• Drain the juice and add a little fresh lime juice, tomatoes, red onion, cilantro, serrano peppers, and avocado (finely diced).
• When ready to eat, combine all the ingredients of the sauce.

CLAM CEVICHE

Steps:

• Gently pry clam shells open and cut out meat; dice meat into 1/2 inch pieces, discarding any dark, gritty parts and the dark, hard siphon, and place diced meat into a bowl.
• Dice grapefruit and add to bowl along with any reserved juice, the pink peppercorns, mint, and olive oil; stir to combine.
• Cover, and refrigerate 3 hours.
• After marinating, season the clam mixture with salt to taste.
• Serve with tortilla chips or drain well and serve piled on individual chips like a canape.

BAY SCALLOP CEVICHE

Steps:

• In a medium bowl, combine the scallops, 1/2 cup of the lime juice, and 1 teaspoon salt and set aside at room temperature for exactly 1 hour, stirring occasionally.
• In a separate bowl, combine the cucumbers, shallots, scallions, avocado, bell pepper, parsley, jalapeno pepper, and garlic. In a glass measuring cup, whisk together the remaining 1/4 cup lime juice, 1/4 cup olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and the Sriracha. Pour over the vegetables and combine.
• When ready to serve, lift the scallops out of the lime juice with a slotted spoon (discard the liquid) and add them to the vegetable mixture. Stir well and spoon into the lettuce leaves for serving.

ITALIAN-INSPIRED CEVICHE

Steps:

• Preheat the oven to 350 degrees F.
• Scatter the clams and oysters on a baking sheet and roast in the oven just until they begin to open up, 5 to 7 minutes. This will make the shucking process easier.
• In a large bowl, combine the lemon juice and lime juice. Stir to combine.
• Shuck the oysters and clams, with their natural juices, into the bowl. Chop the shrimp and add to the bowl. Stir gently to combine the seafood with the citrus juice. Cover and allow to sit for 2 hours in the refrigerator.
• Add the cucumbers, red onions, cilantro, parsley, tomatoes and chile to the seafood and mix well. Add the olive oil and salt and pepper to taste. Mix again and allow to sit in the refrigerator for an additional 1 1/2 hours before serving.
• Serve chilled, with corn tortilla chips.

RAZOR CLAM CEVICHE

Steps:

• Use a paring knife to gently pry apart clam shells and then cut meat away, discarding any gritty dark parts and a half-inch of the dark, hard siphon. Cut meat into half-inch pieces. Place in a bowl. Dice grapefruit segments and add them to the bowl with reserved juice, pink peppercorns, mint and olive oil. Fold together and refrigerate 3 hours.
• Season clam mixture with salt to taste. Serve in appetizer portions with chips, or drain well and pile onto chips to make canapés.

CHERRYSTONE CLAM CEVICHE

Steps:

• Shuck clams into a bowl with their juice. Save 16 of the best half shells, scrape them clean and refrigerate. Remove the clams from their juice and check for shell fragments. Cut into small pieces and place in bowl. Strain half of the juice over the clams, discard the rest.
• Add lime juice, jalapenos, onion, tomato, if using, and cilantro. Season with black pepper. Refrigerate overnight. Spoon the ceviche into the clam shells and serve on crushed ice.

MEXICAN CEVICHE

Steps:

• Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
• Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.