Spicy Black Clam Ceviche

Ingredients

In this Northeast Indian adaptation of the traditional Peruvian ceviche, we incorporate the bold flavors and spices of the region. The original dish typically uses lime juice for marinating the seafood, but in this version, we use a combination of lemon and lime juice to add a tangy twist. Additionally, we introduce Northeast Indian spices like ginger, garlic, and green chilies to enhance the flavors. The use of local herbs and vegetables further adds depth to the dish, making it a unique and exciting fusion of flavors. We alse have the original recipe for Ceviche de conchas negras, so you can check it out.

• 500g (1.1 lb) black clams, cleaned and shelled 500g (1.1 lb) black clams, cleaned and shelled
• 2 lemons, juiced 2 lemons, juiced
• 2 limes, juiced 2 limes, juiced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 1 tomato, finely chopped 1 tomato, finely chopped
• 1 cucumber, finely chopped 1 cucumber, finely chopped
• 1 tablespoon fresh coriander leaves, chopped 1 tablespoon fresh coriander leaves, chopped
• Salt to taste Salt to taste
• Northeast Indian spices (such as turmeric, cumin, and coriander powder) to taste Northeast Indian spices (such as turmeric, cumin, and coriander powder) to taste

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the black clams, lemon juice, lime juice, ginger, garlic, and green chilies. Mix well to ensure the clams are evenly coated. Let it marinate in the refrigerator for at least 30 minutes.
2. 2.
   After marinating, add the chopped onion, tomato, cucumber, and fresh coriander leaves to the bowl. Season with salt and Northeast Indian spices according to your taste preferences. Mix everything together gently.
3. 3.
   Allow the ceviche to sit for another 10 minutes to allow the flavors to meld together.
4. 4.
   Serve the Spicy Black Clam Ceviche chilled, garnished with additional coriander leaves, and enjoy the explosion of flavors.

Treat your ingredients with care...

• Black clams — Ensure that the clams are fresh and properly cleaned before using them in the ceviche. Discard any clams that are open or damaged.
• Northeast Indian spices — Adjust the amount of spices according to your preference for spiciness. Feel free to experiment with different combinations of spices to suit your taste.

Tips & Tricks

• For an extra kick of heat, add a few drops of Northeast Indian hot sauce or chili oil to the ceviche.
• Serve the ceviche with crispy papadums or toasted bread for added texture.
• Adjust the amount of citrus juice according to your preference for tanginess.
• If black clams are not available, you can substitute them with other fresh seafood like shrimp or fish.

Serving advice

Serve the Spicy Black Clam Ceviche as an appetizer or a light lunch. It pairs well with a side of steamed rice or as a topping for crispy tortilla chips. Garnish with fresh coriander leaves and a squeeze of lime for an extra burst of flavor.

Presentation advice

Present the Spicy Black Clam Ceviche in a vibrant and colorful bowl to showcase the freshness of the ingredients. Arrange the chopped vegetables and clams attractively on top, and garnish with a sprig of fresh coriander. Serve with a side of papadums or tortilla chips for an appealing presentation.