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clam ceviche

threeovens avatar
Recipe by
Lucy Selvaggio-Diaz
@threeovens
Brentwood, NY

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

yield 24 serving(s)
prep time 3 Hr 30 Min
method No-Cook or Other

Ingredients For clam ceviche

  • 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.
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