Clam ceviche

Living close to any coast makes for very interesting meals and snacks, like shark empanadas. This post isn't about those, though :) I remember this dish from my childhood, although I never thought of it as "ceviche" back then. Basically, it's a LOT of clams (without their shell) in a LOT of lime juice. Very easy to make, and a great, fresh snack or appetizer!

This dish is known as "Pepitonas" in Venezuela, and can be made in many different ways. Today I present the simplest recipe.


Clam ceviche
Servings: 20
Prep time: 30 min
Cook time: overnight
Total time: 1 day



3 lb clams without their shell
13 limes, juiced
1/4 cup white vinegar
1 tsp all purpose seasoning
3-4 green onion stems, minced
3 sweet peppers, minced
1/2 red bell pepper, minced
6 cloves garlic, minced
1/2 small onion, minced
salt and pepper to taste

Wash the clams very well to remove any sand remains or extra slimy bits. Combine the clams with the all purpose seasoning, coating them well. In a bowl, mix the clams with the vinegar and lime juice. Then add all the minced veggies and combine well. Finish by adding salt and pepper to taste.

Transfer everything to a large glass jar (or more than one jar) and let it sit in the fridge overnight. This will "cook" the clams and blend all the flavors together!

Serve with saltine crackers and a touch of tabasco sauce!

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