A bright and briny ceviche inspired by the coastal classic, featuring very fresh clams, lime, red onion, tomato, cilantro, and chili pepper. Served well chilled, it retains the salty, tangy spirit of conchas negras using ingredients accessible in France.
Ingredients
- 800 g very fresh live clams
- 8 pieces lime
- 1 piece red onion
- 2 pieces ripe tomato
- 0.5 bunches fresh cilantro
- 0.5 pieces fresh habanero pepper
- 1 tsp fine salt
- 1/4 tsp ground black pepper
- 1 tbsp mild olive oil
- 80 g salted toasted corn such as cancha or corn nuts
- 400 g sweet potato
Method
- Purge the clams in cold salted water, then rinse them until no sand remains at the bottom of the bowl.
- Open the raw clams with a small knife over a bowl to catch their juices; discard any shell that smells off or looks suspicious.
- Strain the clam juice through a very fine mesh sieve, then keep the meat chilled so it stays firm and bright.
- Squeeze the limes right before dressing; the juice should be fragrant, highly acidic, and free of zest bitterness.
- Finely slice the red onion, rinse it quickly under cold water, then drain so it stays crunchy without overpowering the ceviche.
- Dice the tomatoes, chop the cilantro, and very finely mince the habanero, removing the seeds if you want a clean heat rather than a burning one.
- Mix the clam meat and juice with the lime, onion, tomato, cilantro, chili pepper, salt, pepper, and oil; let it rest in the fridge until the meat firms up and the juice becomes intensely briny.
- Taste and adjust the balance: the ceviche should be decidedly tangy, salty, spicy, and fresh, without being bitter.
- Serve very cold in ceramic bowls, with the toasted corn on the side or on top, and cooked, cooled sweet potato as an accompaniment.
Nutrition
Per serving
- Energy
- 579.1 kcal
- Protein
- 56.71 g
- Carbohydrate
- 55.98 g
- Fat
- 13.48 g
- Fibre
- 10.23 g
- Calcium
- 132.16 mg
- Iron
- 1.19 mg
- Magnesium
- 44.24 mg
