Peruvian Black Clam Ceviche

Ingredients

• 500g (1.1 lb) fresh black clams, shucked and cleaned 500g (1.1 lb) fresh black clams, shucked and cleaned
• 4 limes, juiced 4 limes, juiced
• 2 lemons, juiced 2 lemons, juiced
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• 1 aji amarillo (Peruvian yellow chili pepper), seeded and finely chopped 1 aji amarillo (Peruvian yellow chili pepper), seeded and finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 bunch of fresh cilantro, chopped 1 bunch of fresh cilantro, chopped
• Salt, to taste Salt, to taste
• 1 sweet potato, boiled and sliced (for serving) 1 sweet potato, boiled and sliced (for serving)
• 1 corn on the cob, boiled and sliced (for serving) 1 corn on the cob, boiled and sliced (for serving)
• Lettuce leaves (for serving) Lettuce leaves (for serving)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the lime juice, lemon juice, minced garlic, chopped aji amarillo, and a pinch of salt.
2. 2.
   Add the shucked black clams to the bowl and gently toss to ensure they are well coated in the citrus mixture. Let the clams marinate in the refrigerator for at least 30 minutes.
3. 3.
   After marinating, remove the clams from the citrus mixture and place them in a separate bowl.
4. 4.
   Add the sliced red onion and chopped cilantro to the citrus mixture and mix well.
5. 5.
   Pour the citrus mixture over the clams and toss gently to combine.
6. 6.
   Allow the ceviche to marinate in the refrigerator for an additional 15 minutes to let the flavors meld together.
7. 7.
   Serve the Black Clam Ceviche chilled, garnished with lettuce leaves and accompanied by slices of boiled sweet potato and corn on the cob.

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 have broken shells.
• Aji amarillo — If you cannot find fresh aji amarillo, you can use aji amarillo paste or substitute with a combination of yellow bell pepper and a small amount of habanero pepper for a similar flavor profile.

Tips & Tricks

• For an extra burst of flavor, add a splash of fish sauce or a drizzle of olive oil to the ceviche marinade.
• Adjust the spiciness of the ceviche by adding more or less aji amarillo according to your preference.
• Serve the ceviche immediately after marinating for the best taste and texture.
• To make the dish more filling, serve the ceviche with a side of cooked quinoa or rice.
• Experiment with different garnishes such as avocado slices or crispy plantain chips for added texture and flavor.

Serving advice

Serve the Black Clam Ceviche in chilled bowls or on a bed of lettuce leaves for an elegant presentation. Accompany it with slices of boiled sweet potato and corn on the cob to balance the flavors and textures.

Presentation advice

Garnish the ceviche with a sprinkle of chopped cilantro and a few slices of fresh lime for a vibrant and appetizing presentation. Serve it in colorful ceramic bowls to enhance the visual appeal.