Black Clam Ceviche (ceviche De Conchas Negras)
Black Clam Ceviche (Ceviche de Conchas Negras) is a traditional dish from Inca Cuisine that features the fresh flavors of seafood, lime juice, and a variety of spices. This refreshing and tangy ceviche is perfect for a light and flavorful appetizer or a main course.
Ingredients
- 1 lb fresh black clams, shucked and cleaned
- 1 red onion, thinly sliced
- 1-2 hot chili peppers, thinly sliced
- 1 cup fresh lime juice
- 1/2 cup chopped cilantro
- Salt to taste
- 1 sweet potato, boiled and sliced (for serving)
- Corn on the cob, boiled and sliced (for serving)
Instructions
- In a large bowl, combine the black clams, red onion, and chili peppers.
- Pour the lime juice over the mixture and stir well to combine.
- Add the cilantro and salt, then mix until everything is evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve the ceviche with slices of boiled sweet potato and corn on the cob.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 0 minutes
- Total time:
- 20 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 12g
- Carbohydrates
- 8g
- Fat
- 7g
Supplies
Glass bowl Sharp knife Cutting board
Tools
Large spoon Refrigerator
Serving suggestions
Serve the Black Clam Ceviche with a side of crispy plantain chips for a delightful contrast in texture.
Tips & tricks
For the best flavor, use the freshest black clams available and marinate the ceviche for at least 30 minutes before serving.
Cost
$15