Razor Clam Ceviche
- Total Time
- 20 minutes
- Rating
- Notes
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Ingredients
Yield:4 appetizer servings, or 24 canapés
- 1pound razor clams, rinsed and scrubbed
- 1pink grapefruit, peeled, segmented, juice reserved
- 1teaspoon pink peppercorns
- 12fresh mint leaves, slivered
- 1tablespoon extra virgin olive oil
- Salt
- Round tortilla chips
Preparation
- Step 1
Use a paring knife to gently pry apart clam shells and then cut meat away, discarding any gritty dark parts and a half-inch of the dark, hard siphon. Cut meat into half-inch pieces. Place in a bowl. Dice grapefruit segments and add them to the bowl with reserved juice, pink peppercorns, mint and olive oil. Fold together and refrigerate 3 hours.
- Step 2
Season clam mixture with salt to taste. Serve in appetizer portions with chips, or drain well and pile onto chips to make canapés.
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