Cherrystone Clam Ceviche
Published January 8, 1994
- Total Time
- 20 minutes, plus overnight refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
12 very fresh cherrystone clams
6 tablespoons fresh lime juice
2 jalapeno peppers, stemmed, seeded and minced
½ medium red onion, peeled and diced small
1 ripe tomato, seeded and diced small, optional
2 tablespoons chopped cilantro
Freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
6 grams carbs; 13 milligrams cholesterol; 54 calories; 1 gram fat; 1 gram fiber; 264 milligrams sodium; 7 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
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.
- Step 2
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.
Private Notes