Clam Ceviche on the Half Shell

Clam Ceviche on the Half Shell

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.

Clam Ceviche on the Half Shell 

Print This Recipe Total time Yield 4–6Published
Clam Ceviche on the Half Shell


  • 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.