Equipment
Ingredients
Seafood
- 24 cherrystone clams, live, scrubbed clean
Marinade and Aromatics
- 150 ml lime juice, freshly squeezed
- 30 g jalapeno, finely diced
- 60 g red onion, thinly sliced
- 15 g fresh cilantro, finely chopped
- 4 g kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 83 kcal
- Protein
- 12 g
- Carbohydrates
- 8 g
- Fat
- 1 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 842 mg
- Saturated Fat
- 0 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 23 mg
- Potassium
- 138 mg
- Calcium
- 42 mg
- Iron
- 1.4 mg
- Magnesium
- 21 mg
- Phosphorus
- 162 mg
- Zinc
- 0.5 mg
- Vitamin A
- 85 mcg
- Vitamin C
- 22 mg
- Vitamin E
- 1.0 mg
- Vitamin K
- 13 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 8.5 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.05 mg
- Niacin
- 0.5 mg
- Folate
- 15 mcg
- Water
- 117 g
Sources: USDA FoodData Central
Method
Shuck the cherrystone clams using a clam knife, working over a bowl to catch the liquor if desired for another use. Separate the clam meat from the shells, discarding the shells.
Rinse the clam meat briefly under cold water to remove any lingering sand or shell fragments, then pat dry thoroughly with paper towels.
Dice the clam meat into uniform 1cm pieces. This ensures an even cure when exposed to the acidic marinade.
In a non-reactive glass or ceramic mixing bowl, combine the diced clam meat, thinly sliced red onion, and finely diced jalapeno. Pour the freshly squeezed lime juice over the mixture.
Cover the bowl tightly and refrigerate at 4 degrees Celsius (40 degrees Fahrenheit) for exactly 30 minutes. The acid in the lime juice will denature the proteins, effectively curing the clam meat.
Remove the ceviche from the refrigerator. Fold in the chopped cilantro and season with kosher salt, gently tossing to distribute the flavors.
Use a slotted spoon to portion the ceviche into chilled serving glasses or shallow bowls, leaving excess liquid behind. Serve immediately.
Chef's Notes
- Always use non-reactive bowls, such as glass, ceramic, or stainless steel, when preparing ceviche. Reactive metals like aluminum will impart a harsh metallic taste when they interact with the lime juice.
- For the cleanest flavor and texture, keep your cherrystone clams buried in crushed ice in the refrigerator right until the moment you begin shucking.
- Do not use bottled lime juice under any circumstances. The volatile citrus oils and bright acidity necessary for a proper cure are only found in freshly squeezed limes.
- If you prefer a milder flavor, soak the sliced red onions in ice water for ten minutes before incorporating them. This washes away their pungent, sulfurous compounds while maintaining their crisp texture.
Storage
Troubleshooting
Clam meat is unpleasantly tough or rubbery
Cause: The ceviche was left to cure in the lime juice for too long, over-denaturing the proteins.
Fix: Cannot be fixed.
Prevention: Adhere strictly to a 30-minute curing time and serve immediately afterward.
Onions taste overly pungent and overpower the delicate clams
Cause: Red onions possess harsh sulfurous compounds that can dominate a quick-cured dish.
Fix: Add a pinch of sugar or an extra splash of olive oil to the final mix to balance the bite.
Prevention: Soak the sliced red onion in ice water for 10 minutes, then drain well before adding to the ceviche mixture.
Cultural Context
Ceviche originated along the Pacific coastline of South America, notably in Peru, where indigenous populations historically preserved fish using the juices of fermented local fruits. This modern fusion variation adapts that ancient technique for the American Northeast, substituting traditional white fish with New England's prized cherrystone clams. The sharp heat of the jalapeno and the acidity of the lime perfectly counterbalance the naturally sweet, briny profile of the clams.
