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.
Course Appetizer
Cuisine Pacific Coast
Keyword best ceviche recipe, best razor clam recipes, ceviche ingredients, healthy clam recipes, pacific coast, pacific coast recipes, Pacific northwest recipes, Seafood Salad Recipe, washington state razor clamming
Prep Time 10 minutesminutes
Resting Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Ingredients
6largePacific razor clamsdiced
1mediumtomatodiced, seeds removed
3tablespoonlemon juice
¼cuplime juice
3tablespoonred onionfinely diced
½jalapenofinely diced, or to taste (remove seeds if you prefer mild)
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!
Notes
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.
Add a dash of sugar to help cut the acidity.
Avoid using a metal bowl, as metal reacts to acidity.
Best enjoyed fresh. Store in the fridge for 2 days max.