Title: Clam Ceviche
Categories: Shellfish, Side dishes, Appetizers, Mexican
Yield: 4 servings
12 Cherrystone clams
3 Limes; juice of
2 Jalapenos; finely diced
1/2 Red onion; diced
1 Tomato; diced and seeded
4 Cilantro sprigs; chopped
Black pepper
Shuck cherrystones into a bowl with their juices.
Save 16-18 of the best 1/2 shells, scrape clean and
keep chilled. Remove clams from their juice, checking
for fragments of shell and cut into small pieces
(about 6 from each clam). Strain half of clam juice
over chopped clams.
Add lime juice, jalapeno, red onion, tomato and
cilantro. Season to taste with black pepper. Chill
for 2 hours. Spoon clam mixture back into shells and
serve on crushed ice.