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Razor Clam Ceviche
Mediterranean
Small plate
Seafood
Easy (Medium if Preparing the Clams Yourself)
Serves
4

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
Ingredients
  • 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
  • Salt
  • Pepper
Method
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Method
  1. Take the razor clams out of their shells and remove the skirts.
  2. 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.
  3. To serve, spoon the mixture into the shells and serve immediately.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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