World flavors
Clam Ceviche
Lime-cured, chilled, electric
- 40 min
- Easy
- Serves 4 as starter
Ingredients
- 8 very fresh razor clams, sliced thin
- Juice of 6 limes
- 1/2 red onion, shaved
- 1 serrano, minced, cilantro
- Cucumber, avocado, tortilla chips
Method
- Blanch clams 10 seconds, ice bath — a safety half-cook that keeps ceviche texture.
- Slice thin; cover with lime juice, 25 minutes in the fridge.
- Fold in onion, serrano, cucumber and cilantro.
- Season with salt; add avocado last.
- Serve cold with chips or tostadas.
Tip. Only dig-day-fresh clams for ceviche. When in doubt, cook it out.
Start with how to clean a razor clam if your clams are still in the shell. Washington's daily limit is the first 15 you dig, so most recipes here are sized for one limit or less.
Dig them first.
DigTide tells you the minute a dig is approved, then shows the window to be on the sand.