Escovitch Clams (Ceviche)
Mexican escovitch clams with bright citrus, quick-pickled veggies, and a gentle kick—fresh, vibrant, and made for scooping with warm tortillas.
Prep Time
20 mins
Difficulty
Easy
Servings
3 - 4 People
Recipe Gallery
Ingredients
24 chocolate clams or large cherrystone clams, sorted, rinsed and purged
6 large limes, halved
¼ cup chopped fresh cilantro leaves
2 large serrano chilis, minced
1 medium red onion, minced
Sea salt, as needed
Instructions
Over a large bowl, shuck or open the purged clams using a thin knife or a clam knife; the bowl will help collect the precious liquor. Remove the brown, sandy innards from the clam and discard.
Separate the clam from the shell and add to the bowl. Save the shells for presentation.
Use a pair of kitchen shears to chop the clams into small, bite-sized pieces and add back to the bowl. Squeeze the juice of two limes over the clams along with 1 tablespoon of cilantro, the serrano chili and red onion. Taste for flavor and add sea salt as needed. Let the clams and aromatics marinate for 10 minutes.
Once the clams have marinated, artfully place the clam shells on a platter and fill them with equal portions of the clam mixture. Garnish with cilantro and serve immediately with hot sauce, the remaining lime and Tajín as desired.
Chef's Tips
Let the clams lead. Use fresh citrus and chiles, but keep the seasoning restrained so the natural briny sweetness of the clams shines through.