It’s beyond time for a fresh and healthy Pacific Razor Clam recipe!

Blending my Mediterranean roots with my growing Pacific coast roots together to make this mouth-watering razor clam ceviche recipe.

razor clam ceviche recipe with lemon lime cilantro tomatoes in white bowl

I’m on a big mission to make a name for razor clams on the healthy menu. Whenever I talk amongst the locals or any Pacific Northwestern that enjoys razor clamming, two subjects get brought up…

One, is a question that we almost always asked, “do you use a shovel or clam gun?” Try talking about razor clams with someone and see how long you can make it through that conversation without that question being asked. 

The second most common subject is fried razor clams or razor clam chowder. This is what I’m here to defeat with this recipe. In the name of all good food, put down your bottle of frying oil and pick up a good extra virgin olive oil to make this fresh and healthy razor clam recipe with instead! Don’t get me wrong, I do enjoy good fried food (my crab rangoon is so darn good!) however this recipe was a creative kick of healthy Razor Clam recipes that paid off so much.

Because of my Lebanese Mediterranean upbringing, I have to add lemon, olive oil, and garlic wherever I can! A little Mediterranean spin on most dishes is almost always a win in my house. So, adding fresh herbs such as mint and cilantro adds so much flavor and completes this healthy razor clam recipe!

Pair this razor clam ceviche recipe with plain pita chips, or tortilla chips. You won’t want to pass up this ceviche recipe!


Yes! Here is how you can prep your ceviche recipe ahead of time.

First, you will need to prep the recipe without adding the diced razor clams or the fresh mint and cilantro.

Dice the tomatoes, onion, crush garlic, squeeze the lemon and lime juice and set aside.

Then in a ziploc bag, add diced razor clams. In a separate ziploc bag, add chopped cilantro and mint. You can keep the razor clams and herbs together if you are serving within the hour, however, to ensure the herbs don’t become soggy, I typically separate them entirely when I prep this Ceviche recipe in advance.


Sure! You will need to check how safe the seafood you are interested in using is to eat raw, and how long it will need to cook in the acids. This Ceviche recipe is delicious with any seafood! Add fish to this ceviche recipe if you don’t have razor clams! It’s especially good as a shrimp ceviche.

I’m planning on making this recipe with other seafood soon, and I will plan to post the seafood ceviche recipe. Make sure you’re subscribed and following us on social media so you don’t miss that recipe!


We have an entire section on our blog under the Activities tab dedicated to this very topic! Check it out here, Razor Clamming.

Pacific razor clams are along the Pacific coast, from Alaska down. In order to find razor clams, you will need a digging tool such as a clam gun, (here’s a link for an awesome one!) or clam shovel, along with a low tide.

Depending on what state you are in, you will need to purchase a shellfish license and watch for approved clam tides. For more information, be sure to head to our Razor Clamming page, and go through our articles on everything you need to know before you go razor clamming on the Pacific coast. We have the best guides out there!


Here is a diagram that I put together to show the anatomy of Pacific Razor Clam.
This is a quick way to understand what to use in a recipe.

I like to include the neck, the digger, and the muscles in my ceviche. I find that by including the neck (although it’s the toughest part) it gives the ceviche a little more texture, and I really like that. If you would like to only include the digger, as it’s the softest part, then go for it! It will be delicious either way.


I would enjoy this ceviche fresh if possible. If there are leftovers they can keep in the fridge for up to 2 days.

However, the longer the razor clams stay in the acids from the lemon and lime, the chewier they will get. This is because the acids cook the seafood.


I typically place the frozen razor clams in the fridge overnight or the morning of to thaw. They thaw fairly quickly since they’re so thin.

Make sure you have all the ceviche ingredients on hand to make this healthy treat!


For this ceviche recipe, you will need the following ingredients:

  • Pacific razor clams, or other seafood (shrimp, fish, etc.)
  • tomato
  • lemon
  • lime
  • red onion
  • jalapeno
  • garlic
  • extra virgin olive oil
  • salt and pepper
  • cilantro
  • fresh mint
  • sugar 


Since Razor Clams are thin and not as thick as other seafood, I wouldn’t recommend marinating longer than 20 minutes. I suggest separating the ceviche from the razor clams if you plan to make it ahead of time, until 20 minutes prior to eating.


Ceviche pairs well with various seafood main dishes; such as seafood pizza, a shrimp rice dish, and it goes great with pasta!


We love our pacific razor clams, and one of the most popular recipes is another appetizer that I absolutely love and perfect for every party, clam jalapeno poppers.

For an out of this world delicious dinner option, go with this razor clam spaghetti with wine sauce, trust me, it’s one to try!

For a recipe that can go either way, an appetizer or a dinner, is this garlic clam pizza that my town can’t get enough of!

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razor clams in ceviche in white bowl with lemon and lime

The Best Razor Clam Ceviche

It's beyond time for a fresh and healthy Pacific Razor Clam recipe!
Blending some of my Mediterranean roots into the Pacific coast roots we are growing, comes this mouth-watering Razor Clam Ceviche recipe. With lemon, lime, and other fresh ingredients to create a custom healthy Mediterranean spin on our beloved clams.
5 from 12 votes
Prep Time 10 mins
Resting Time 20 mins
Total Time 30 mins
Course Appetizer
Cuisine Pacific Coast
Servings 4 servings


  • 6 large Pacific razor clams diced
  • 1 medium tomato diced, seeds removed
  • 3 tbsp lemon juice
  • ¼ cup lime juice
  • 3 tbsp red onion finely diced
  • ½ jalapeno finely diced, or to taste (remove seeds if you prefer mild)
  • 2 cloves garlic minced
  • 3 tbsp extra virgin olive oil
  • ½ tsp salt and pepper or to taste
  • ¼ cup fresh cilantro lightly packed
  • ¼ cup fresh mint leaves lightly packed
  • pinch sugar optional


  • In a glass or plastic bowl, mix everything except cilantro and mint.
  • Cover with a lid or plastic wrap and place in the fridge for 20-30 minutes, in order for the acids to cook the razor clams and the flavors to meld.
  • Chop the cilantro and mint, set aside.
  • Prior to serving, chop and sprinkle the mint and cilantro. Mix gently into the ceviche.
  • Serve cold. Pairs well with plain pita and tortilla chips. Enjoy!


  1. If you are uncomfortable eating your razor clams without cooking them first, you can blanch the razor clams in boiling water for about 5 seconds each, then let them soak in an ice water bath to stop the cooking process. 
  2. Add a dash of sugar to help cut the acidity. 
  3. Avoid using a metal bowl, as metal reacts to acidity. 
  4. Best enjoyed fresh. Store in the fridge for 2 days max.
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