Cherrystone Clam Ceviche
- Total Time
- 20 minutes, plus overnight refrigeration
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Ingredients
- 12very fresh cherrystone clams
- 6tablespoons fresh lime juice
- 2jalapeno peppers, stemmed, seeded and minced
- ½medium red onion, peeled and diced small
- 1ripe tomato, seeded and diced small, optional
- 2tablespoons chopped cilantro
- Freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
54 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 7 grams protein; 264 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Shuck clams into a bowl with their juice. Save 16 of the best half shells, scrape them clean and refrigerate. Remove the clams from their juice and check for shell fragments. Cut into small pieces and place in bowl. Strain half of the juice over the clams, discard the rest.
- Step 2
Add lime juice, jalapenos, onion, tomato, if using, and cilantro. Season with black pepper. Refrigerate overnight. Spoon the ceviche into the clam shells and serve on crushed ice.
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