Best 3 Razor Clam Ceviche Recipes
In the realm of culinary delights, ceviche stands as a vibrant and refreshing dish that tantalizes taste buds with its zesty flavors and unique textures. Originating from the coastal regions of South America, ceviche has captivated the world with its simplicity and versatility. This article presents an array of delectable ceviche recipes, each offering a distinct culinary journey. From the classic Peruvian ceviche, bursting with the freshness of raw fish marinated in citrus juices and aromatic herbs, to the innovative grilled octopus ceviche, where succulent octopus is expertly grilled and paired with a tangy marinade, these recipes promise an explosion of flavors. Whether you seek a traditional rendition or a contemporary twist, this article has something to satisfy every ceviche enthusiast. So, embark on this culinary adventure and discover the vibrant world of ceviche, where each recipe holds the promise of a tantalizing taste experience.
Let's cook with our recipes!
CLAM CEVICHE
We use the siphons for their texture and marinate in the fresh juice of 3-4 limes. Add the sauce to each bite or the entire bowl. The sauce is adapted from Chef Jean Paul Desmaison. Serve with tortilla chips or saltines.
Provided by Russell Porsley
Time 2h10m
Number Of Ingredients 19
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.
Nutrition Facts :
RAZOR CLAM CEVICHE
In 2011, razor clams were showing up on menus all over New York City. Some chefs steamed them, some served them with pasta, others decided they would be great in ceviches, as here. A shopping tip for razor clams: the thinner the better. Though the shells usually gape a bit, they should nearly close when touched. Razor clams are much more perishable than hard clams, but their shelf life can be extended by steaming them for use in salads later. Shaunna Sargent, the chef at Corsino restaurant in Manhattan, is among the chefs who froze the clams for a few hours to make the meat easier to remove and more tender. Regardless of whether they are raw or frozen, a paring knife is all that is needed to shuck them. Be sure to scrub the shells first in running water to remove any sand or grit.
Provided by Florence Fabricant
Categories easy, appetizer
Time 20m
Yield 4 appetizer servings, or 24 canapés
Number Of Ingredients 7
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.
CLAM CEVICHE
Make and share this Clam Ceviche recipe from Food.com.
Provided by threeovens
Categories < 4 Hours
Time 3h
Yield 24 canapes, 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 153.4, Fat 4.5, SaturatedFat 0.7, Cholesterol 34, Sodium 682.2, Carbohydrate 10.6, Fiber 1, Sugar 4.2, Protein 17.1
Tips:
- Fresh and Live Clams: Always use the freshest and liveliest razor clams you can find. This will ensure the best flavor and texture in your ceviche.
- Proper Cleaning: Clean the clams thoroughly to remove any sand or grit. Soak them in cold water for at least 30 minutes, then scrub them gently with a brush.
- Thinly Sliced Clams: Slice the clams thinly and evenly. This will help them marinate more effectively and cook evenly in the ceviche.
- Quality Citrus: Use fresh and flavorful citrus juices, such as lime, lemon, and orange. Avoid using bottled or concentrated juices as they can overpower the delicate flavor of the clams.
- Balanced Flavors: Adjust the amount of citrus juice, chili, and seasonings to your taste. The goal is to achieve a balance of flavors where no one ingredient overpowers the others.
- Marination Time: Marinate the clams for at least 30 minutes, but no longer than 2 hours. Over-marinating can result in "cooked" clams that lose their tender texture.
- Chilling: After marinating, chill the ceviche for at least 30 minutes before serving. This will allow the flavors to meld and develop.
- Garnish and Serving: Garnish the ceviche with fresh herbs, such as cilantro, red onion, and avocado. Serve it chilled, accompanied by crispy tortilla chips or tostadas.
Conclusion:
Razor clam ceviche is a refreshing and flavorful seafood dish that showcases the delicate taste of fresh clams. By following these tips and using high-quality ingredients, you can create a delicious and impressive ceviche that is perfect for any occasion. Whether you're hosting a party or simply enjoying a light and healthy meal, razor clam ceviche is a dish that is sure to delight your taste buds.
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