Ceviche is a traditional dish year-round in Chile and Peru. I like serving it with toast. Razor Clam Ceviche is less popular than fish-based but very tasty and always refreshing.
I had a bit left over for the next day in a salad with baby greens, which was delicious! You can add corn, mango, peppers, orange, or avocado. I love the ceviche with fruit, but one of the guests is allergic to raw things, and I do not want to risk it.
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Ceviche de Machas Razor Clams
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4
- Category: Appetizer
- Method: Raw
- Cuisine: Chilean
Description
A quick ceviche
Ingredients
- 1 jar (425 grams) of cooked razor clams
- ½ red onion, chopped very fine
- 1 lemon, juice
- parsley
- salt, pepper, and Merken or cayenne pepper
Instructions
- Open the jar and drain the liquid, clean the clams and chop them into small pieces. Cut the onion into thin half-moons and let it soak in hot water for 10 minutes. Drain and dry.
- In a bowl, mix the clean clams, onion, lemon juice, salt, pepper, and merquén. Season to taste and refrigerate for 2 hours to allow the flavors to mix and develop.
- Add the parsley just before serving.
- Serve chilled with toast.
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