📝 About This Recipe
Deep from the mystical mangrove forests of the Pacific coast comes the 'Ceviche de Concha Negra,' a legendary dish prized for its intense, earthy brine and reputed aphrodisiac qualities. This ceviche is distinct for its dramatic, ink-black liquor and a flavor profile that is more robust and mineral-forward than its white-fish counterparts. It is a true coastal treasure of Ecuador and Peru, balancing the sharp acidity of criollo limes with the deep, savory essence of the sea.
🥗 Ingredients
The Star Seafood
- 24-30 pieces Black Clams (Concha Negra) (fresh, live, and scrubbed clean)
The Acid & Aromatics
- 10-12 pieces Key Limes (Limón Sutil) (freshly squeezed, enough for 1 cup of juice)
- 1 large Red Onion (very thinly sliced into half-moons (pluma))
- 1/2 cup Fresh Cilantro (finely chopped)
- 2 medium Roma Tomato (finely diced)
- 1 piece Aji Limo or Habanero (seeded and minced for heat)
Seasoning & Finishers
- 1 teaspoon Sea Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Mustard (yellow or Dijon for a traditional Ecuadorian tang)
- 1 tablespoon Sunflower Oil (to add a silky mouthfeel)
Traditional Accompaniments
- 2 cups Chifles (thinly sliced green plantain chips)
- 1 cup Maíz Tostado (toasted Andean corn nuts)
- 8 pieces Patacones (fried thick green plantains)
- 2 cups Cooked White Rice (optional, served on the side)
👨🍳 Instructions
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1
Begin by soaking the sliced red onions in a bowl of cold water with a pinch of salt for 10 minutes. This removes the harsh 'bite' of the onion. Drain and pat dry.
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2
Carefully open the black clams using a clam knife. Hold the clam over a glass bowl while opening to catch every single drop of the precious black juice (the 'blood' of the clam).
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3
Scoop the clam meat into the bowl with the juice. Inspect for any small pieces of shell and remove them immediately.
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4
Squeeze the limes into a separate container. Avoid over-squeezing the pith to prevent bitterness. Pour the juice over the clams and their liquor.
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5
Add the prepared red onions, diced tomatoes, and minced chili (aji) to the bowl. Stir gently to combine.
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6
Whisk in the mustard and sunflower oil. These ingredients emulsify slightly with the lime juice, creating a richer, more complex sauce.
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7
Season with sea salt and freshly ground black pepper. Remember that the clams are naturally salty, so taste as you go.
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8
Fold in the finely chopped cilantro. The green against the black juice provides a beautiful visual contrast.
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9
Let the ceviche sit for 5-10 minutes in the refrigerator. Unlike fish ceviche, black clams do not 'cook' in the acid in the same way; this time is simply for the flavors to marry.
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10
Give the mixture one final stir and check the salt/acid balance. Add more lime juice if you prefer a 'soupier' ceviche.
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11
Chill individual serving bowls or glasses to keep the dish refreshing upon contact.
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12
Ladle the ceviche into the chilled bowls, ensuring everyone gets a generous portion of the dark, flavorful broth.
💡 Chef's Tips
Always use live clams; if a shell is open and doesn't close when tapped, discard it immediately. If you cannot find black clams, you can use very fresh blood clams or small cockles, though the color will be lighter. Wear an apron while shucking—the black juice stains fabric easily! For an extra kick, add a dash of Worcestershire sauce or a splash of cold pilsner beer, a common secret among coastal chefs. Never use bottled lime juice; the volatile oils in fresh lime are essential for the chemical 'cure'.
🍽️ Serving Suggestions
Serve with a side of 'Chifles' (plantain chips) to scoop up the clams and juice. A cold glass of Ecuadorian Pilsner or a crisp Sauvignon Blanc cuts through the salinity perfectly. Provide a small bowl of 'Maíz Tostado' (toasted corn) for a crunchy texture contrast. Add a side of hot white rice to soak up the remaining black nectar at the bottom of the bowl. Garnish with a slice of avocado to add a creamy element to the bright acidity.