Clam CevicheCourse: Main, LunchCuisine: Peruvian, Alaskan, Fusion
We use the siphons for their texture and marinate in the fresh juice of 3-4 limes. Add the sauce to each bite or the entire bowl. The sauce is adapted from Chef Jean Paul Desmaison. Serve with tortilla chips or saltines.
12 razor clams
Juice of 3-4 fresh limes
2-3 ripe tomatoes, finely diced
1 small red onion, finely diced
½ bunch of cilantro, finely chopped
1 serrano or jalapeno pepper, finely diced
1 avocado, finely chopped
½ fresh lime
1 garlic clove
½ serrano pepper, finely diced
¼ bunch of cilantro
¼ small red onion, finely diced
½ tsp salt
3 tbsp soy sauce
1 tsp of finely grated fresh ginger or ginger powder
1½ tbsp mirin
½ tbsp extra virgin olive oil
½ tbsp sesame oil
1 tsp honey (optional, use if you want to sweeten)
- Cover the meat completely for about two hours to “cook” the clams in the acidic juice.
- Drain the juice and add a little fresh lime juice, tomatoes, red onion, cilantro, serrano peppers, and avocado (finely diced).
- When ready to eat, combine all the ingredients of the sauce.
- Frigate Adventure Travel is owned and operated by professional fishing guides, Kate and Justin Crump, and they offer fully-guided fishing, wildlife viewing, and accommodations on the Oregon Coast and Bristol Bay, Alaska, as well as hosted travel logistics to locations worldwide. They specialize in extraordinary hospitality and an intuitive ability to create fulfilling experiences.