How to make Ceviche

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How to make Ceviche
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Peruvian Clam Ceviche

Ingredients (serves 8):

1 - 2 pounds: fresh clams

1 cup of key lime juice

1/2 cup lemon juice

1 Tablespoon minced garlic

1/2 green pepper diced

2 tablespoons virgin olive oil

1/4 - 1/2 diced cilantro (as fresh as possible)

2 chopped avocados

1 teaspoon. salt (to taste)

1-2 rocoto chiles (called manzanos in Mexican markets)



1. Into the key lime and lime juice juice, blend the cilantro, red onion, salt, rocoto chiles, clams and the rest of the ingredients except the avocados. Save avocados for last (5 minutes before serving)

2. Set the blended mixture for 1 hour. The clams will be firm when finished. In Peru, this is done at room temp. We recommend 1 hour at room temperature and 1-3 hours refridgerated. Please be careful. Eatting raw clams that have only been marinated in lime juice can have higher counts of bacteria.

3. Serve on plate with corn and potatoe on side of ceviche.

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