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Ecuadorian Ceviche de Concha Negra (Black Clam Ceviche)
Traditional dish · Ecuadorian
A rich and intensely flavored ceviche made with black clams, known for their deep, briny taste. It's a unique regional variation with a distinct dark color.
Ingredients
- Fresh black clams (concha negra), shucked and cleaned2 lbs
- Fresh lime juice1 cup
- Red onion, finely diced1/2 medium
- Cilantro, finely chopped1/4 cup
- Aji limo or habanero pepper, minced (optional, for heat)1/2 - 1
- Saltto taste
- Black pepperto taste
- Ketchup (optional, for color and slight sweetness)2 tbsp
- Worcestershire sauce (optional, for depth)1 tsp
Steps
- 1
Ensure the black clams are thoroughly cleaned. Reserve their dark liquor.
- 2
Finely dice the red onion and finely chop the cilantro. Mince the chili pepper if using.
- 3
In a bowl, combine the shucked black clams with their reserved liquor.
- 4
Add the fresh lime juice, diced red onion, chopped cilantro, and minced chili pepper.
- 5
Season with salt and black pepper. If desired, add ketchup and Worcestershire sauce for color and flavor complexity.
- 6
Gently mix everything together. Let it marinate in the refrigerator for about 15-20 minutes, allowing the lime juice to slightly 'cook' the clams and meld the flavors.
- 7
Serve chilled, typically with plantain chips or tostadas.
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