Clam Ceviche

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READY IN: 3hrs
SERVES: 4
YIELD: 24 canapes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Gently pry clam shells open and cut out meat; dice meat into 1/2 inch pieces, discarding any dark, gritty parts and the dark, hard siphon, and place diced meat into a bowl.
  • Dice grapefruit and add to bowl along with any reserved juice, the pink peppercorns, mint, and olive oil; stir to combine.
  • Cover, and refrigerate 3 hours.
  • After marinating, season the clam mixture with salt to taste.
  • Serve with tortilla chips or drain well and serve piled on individual chips like a canape.
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