Clam Ceviche on the Half Shell is a perfect balance of flavors – sharp and focused, sweet like the sea – these clams are marinated in lime juice with a hint of chile and cilantro.
- 12–15 medium to large clams (such as Pismo or Cherrystone, about 3 pounds)
- ⅓ cup minced red onion
- ¼ cup fresh lime juice
- 1 jalapeño (seeded and minced)
- 1 Roma tomato (seeded and cut into ¼‑inch dice)
- 2 tablespoon chopped cilantro
- freshly cracked black pepper
- hot sauce (optional)
- thin slices of ripe avovado (optional)
- lime wedges (for serving)
Shuck the clams over a medium bowl, using the bowl to capture the liquor and clams. Scrape and clean 20 of the best half shells. You may alternatively use 4 to 6 large clamshells, 4 to 6 small bowls, or some combination of all the above. Whatever you choose, refrigerate the vessels before continuing.
One by one scoop the clams from the bowl and cut them into ½‑inch pieces then place them into a separate chilled bowl. Strain ¼ cup of the clam liquor over the clams. Add the onion, lime juice, jalapeños, tomato and cilantro and season with pepper. If you feel that the mixture looks a little dry add a bit more strained clam liquor. Cover and refrigerate for at least 1 hour or for up to 2 hours.
To serve, divide the mixture and it’s liquid evenly between your chosen vessels. Top with a few shakes of hot sauce (if using) and a couple of thin slices of ripe avocado. Serve with lime wedges for spritzing.