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.

Black Clam Ceviche (ceviche De Conchas Negras)

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

  1. In a large bowl, combine the black clams, red onion, and chili peppers.
  2. Pour the lime juice over the mixture and stir well to combine.
  3. Add the cilantro and salt, then mix until everything is evenly coated.
  4. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  5. 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