Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood
Fruits
Vegetables
Seasoning
Method
Preparation of Razor Clams
- 1
Clean the Razor Clams
Rinse the razor clams under cold running water to remove any sand and grit. Soak them in water for about 20 minutes to help purge any remaining sand.
- 2
Steam the Razor Clams
In a pot, steam the razor clams over boiling water for about 2-3 minutes or until they open. Discard any that remain closed.
- 3
Chop the Clams
Once cooled, remove the meat from the shells and chop the razor clams into small pieces.
Mixing the Ceviche
- 4
- 5
Combine Ingredients
In a large mixing bowl, combine the chopped razor clams, red currants, chopped red onion, jalapeño, and cilantro. Squeeze the juice of the finger limes over the mixture.
- 6
Add Seasoning
Pour the lime juice over the mixture. Season with salt and black pepper, adjusting to taste. Mix everything well.
Serving
- 7
Chill and Serve
Refrigerate the ceviche for about 30 minutes to allow the flavors to meld. Serve chilled in small bowls or on tortilla chips.
