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Ceviche de Conchas Negras
Black Clam Ceviche
A rare and highly prized Tumbes delicacy, this ceviche features the unique, briny flavor of black clams (conchas negras) 'cooked' in fresh lime juice. It's a vibrant and refreshing dish that highlights the natural taste of the sea.
ð§ ææ
- 500 g Black clams (conchas negras)
- 150 ml Lime juice
- 1 Red onion
- 1 Ajà limo (or habanero)
- 2 tbsp Cilantro
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Prepare the clams: Carefully shuck the black clams, reserving their liquor. Discard any clams that are open and do not close when tapped, or that smell off. Remove the tough outer muscle and any shell fragments. Rinse the clam meat and liquor briefly under cold water, then drain well. Place the cleaned clam meat in a non-reactive bowl.
â±ïž 15 minutes - 2
Marinate the clams: Pour the freshly squeezed lime juice over the clam meat. Add the reserved clam liquor. Gently toss to ensure all clam pieces are coated. The lime juice will begin to 'cook' the clams, turning them opaque. Let them marinate for about 5-7 minutes, or until the edges of the clam meat just start to turn opaque.
â±ïž 7 minutes - 3
Add aromatics and seasoning: Add the thinly sliced red onion, minced ajà limo, and chopped cilantro to the bowl. Season generously with salt and freshly ground black pepper. Gently toss everything together to combine.
â±ïž 2 minutes - 4
Serve immediately: Taste and adjust seasoning if needed. Ceviche is best served immediately after preparation to enjoy the freshest flavors and textures. Serve in chilled bowls or glasses, traditionally accompanied by toasted corn kernels (cancha serrana) and perhaps some boiled sweet potato or corn on the cob.
â±ïž 1 minute
ð¡ ããã®ã³ã
- âThis dish is a celebrated delicacy from the northern coastal region of Tumbes, Peru.
- âThe key is to not over-cure the clams; they should retain a tender, slightly raw texture. Watch for the color change.
- âUsing the absolute freshest, live black clams is crucial for both safety and flavor. Source them from a reputable fishmonger.
- âIf ajà limo is unavailable, a finely minced habanero pepper can be substituted, but use it sparingly as it can be much hotter.
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- For a spicier version, increase the amount of ajà limo or leave some seeds in.
- Some variations include adding small pieces of firm white fish (like sea bass or corvina) along with the clams.
- A touch of finely diced celery can add a pleasant crunch.