Clam Ceviche - Pilar Hernández's Chilean Cuisine
Another recipe I made for dinner with American friends last week was clam ceviche. I served it with tostadas so everyone could help themselves to canapés. It was delicious. Since there was some left over, I ate it as a salad the next day. You can add corn, mango, bell peppers, oranges, or avocado.
Ingredients · Servings 4
- 1 jar of maguey leaves, 425 grams
- 1/2 red onion, finely chopped
- 1 lemon, the juice
- parsley
- salt, pepper and merquén
Method · PT-497396H58M1S
- Open the jar and strain the liquid. Clean the clams by cutting off only the tongues and chop them into small pieces. Thinly slice the onion and soak it in boiling water for 10 minutes. Drain and dry.
- In a bowl, mix the cleaned clams, onion, lemon juice, salt, pepper, and merquén. Season to taste. Refrigerate for 2 hours.
- Add the parsley just before serving.
- Serve cold with toast.
Description
A different kind of ceviche.
