Equipment
Ingredients
Seafood
- 24 cherrystone clams, live, scrubbed clean
Marinade and Aromatics
- 150 ml lime juice, freshly squeezed
- 30 g jalapeno, finely diced
- 60 g red onion, thinly sliced
- 15 g fresh cilantro, finely chopped
- 4 g kosher salt
Nutrition (per serving)
Method
Shuck the cherrystone clams using a clam knife, working over a bowl to catch the liquor if desired for another use. Separate the clam meat from the shells, discarding the shells.
Rinse the clam meat briefly under cold water to remove any lingering sand or shell fragments, then pat dry thoroughly with paper towels.
Dice the clam meat into uniform 1cm pieces. This ensures an even cure when exposed to the acidic marinade.
In a non-reactive glass or ceramic mixing bowl, combine the diced clam meat, thinly sliced red onion, and finely diced jalapeno. Pour the freshly squeezed lime juice over the mixture.
Cover the bowl tightly and refrigerate at 4 degrees Celsius (40 degrees Fahrenheit) for exactly 30 minutes. The acid in the lime juice will denature the proteins, effectively curing the clam meat.
Remove the ceviche from the refrigerator. Fold in the chopped cilantro and season with kosher salt, gently tossing to distribute the flavors.
Use a slotted spoon to portion the ceviche into chilled serving glasses or shallow bowls, leaving excess liquid behind. Serve immediately.
Chef's Notes
- Always use non-reactive bowls, such as glass, ceramic, or stainless steel, when preparing ceviche. Reactive metals like aluminum will impart a harsh metallic taste when they interact with the lime juice.
- For the cleanest flavor and texture, keep your cherrystone clams buried in crushed ice in the refrigerator right until the moment you begin shucking.
- Do not use bottled lime juice under any circumstances. The volatile citrus oils and bright acidity necessary for a proper cure are only found in freshly squeezed limes.
- If you prefer a milder flavor, soak the sliced red onions in ice water for ten minutes before incorporating them. This washes away their pungent, sulfurous compounds while maintaining their crisp texture.
