Appetizer: Spain – Ceviche De Navajas (Razor Clam Ceviche)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Additional 20 min

Total 30 min

Ingredients

12–15 razor clams, about 8.5–10.5 oz total (240–300 g total), very fresh and thinly sliced
1 cup (240 ml) freshly squeezed lime juice (or lime + lemon juice)
1 / 2 small red onion, thinly sliced
1 small red chili (aji) or jalapeño, finely chopped
1 / 2 cup (15 g) chopped cilantro
Salt to taste
Freshly ground pepper to taste
Optional: diced avocado
Optional: chilled lettuce leaves for serving

Instructions

1. Thoroughly clean razor clams, slice thinly across the width, and place in a glass bowl.
2. Cover clam slices with lime juice and refrigerate 10–20 minutes until firm and opaque (time varies by thickness; do not over-marinate).
3. Drain most of the juice, then toss clams with red onion, chili, cilantro, salt and pepper.
4. Optionally fold in diced avocado gently. Chill briefly and serve cold on lettuce leaves or with tortilla chips.
5. Use only very fresh clams and keep refrigerated; consume promptly.