Jun Tanaka’s razor clam ceviche recipe is bursting with fresh flavours to complement this delicate shellfish. If you’ve not prepared razor clams before, you can ask your fishmonger to do this for you.
Recipe courtesy of
8 razor clams
4 plum tomatoes, blanched, skinned, deseeded and cut into ½ cm dice
¼ cucumber, peeled, deseeded and cut into ½cm dice
½ red onion, cut into ½cm dice
1 red chilli, deseeded and cut into brunoise
1 tsp chopped coriander
1 tsp chopped mint
2 limes, juiced
50ml extra virgin olive oil
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Take the razor clams out of their shells and remove the skirts.
Freeze the meat and clean the shells. Once the clams are frozen, cut into 1cm pieces and place in a bowl. Add all the rest of the ingredients, season with salt and pepper then add the lime juice and olive oil.
To serve, spoon the mixture into the shells and serve immediately.
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