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Razor Clam Ceviche Recipe
Below we’re sharing two versions of our razor clam ceviche recipe which are sure to be huge hits at the dinner table!
Prep Time 20 minutes
Refrigeration time 1 hour
Total Time 1 hour 20 minutes
Servings 5 people
Ingredients
7-8 razor clams, cleaned and diced, 2 med tomatoes, seeded & diced, 1/2 med red onion, diced, 1 large jalapeños, remove seeds, minced, 1/2 English cucumber diced, 3 garlic cloves, minced, 1 bunch of cilantro chopped, 2 large limes, juiced, 1 large lemon, juiced, 1/4 cup extra virgin olive oil, 1 Tsp kosher salt, 1 Tsp black pepper, 1 avocado (optional), diced, Tortilla Chips
Instructions
1. In a large glass bowl (do not use metal), add all the ingredients, except avocado, cilantro, and chips.2. Cover bowl with plastic wrap and place in the fridge for 1 hour. The acids in the citrus “cooks” the razor clams. 3. Add the chopped cilantro and avocado (if using). Mix the ceviche. Serve cold and with tortilla chips!
Recipe Notes
Recipe makes 1 large bowl
