📝 About This Recipe
Hailing from the mangrove forests of Tumbes, this iconic Peruvian delicacy is celebrated for its deep, obsidian-colored juice and intense oceanic flavor. Often called 'the aphrodisiac of the sea,' this ceviche balances the briny essence of fresh black clams with the sharp brightness of lime and the aromatic heat of rocoto chili. It is a bold, soul-stirring dish that represents the raw, wild beauty of Peru's coastal culinary heritage.
🥗 Ingredients
The Star Ingredient
- 24 pieces Fresh Black Clams (Conchas Negras) (scrubbed clean and kept very cold)
The Leche de Tigre Base
- 12-15 pieces Key Limes (freshly squeezed, do not over-squeeze to avoid bitterness)
- 2 tablespoons Rocoto Chili Paste (adjust according to heat preference)
- 1 clove Garlic (finely minced or pressed into a paste)
- 1/2 teaspoon Fresh Ginger (grated and squeezed for juice only)
- 1 teaspoon Salt (or to taste; sea salt preferred)
Aromatics and Textures
- 1 large Red Onion (finely diced (brunoise))
- 4 sprigs Fresh Cilantro (finely chopped)
- 1 piece Aji Limo (seeded and finely minced)
Traditional Accompaniments
- 2 medium Sweet Potato (Camote) (boiled, peeled, and sliced into rounds)
- 1 cup Choclo (Peruvian Giant Corn) (boiled kernels)
- 1/2 cup Cancha (Toasted Corn) (crunchy and salted)
- 1 bag Chifles (Plantain Chips) (for serving on the side)
👨🍳 Instructions
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1
Begin by prepping your side dishes. Boil the sweet potatoes until tender, then peel and slice them. Boil the choclo (corn) in water with a pinch of sugar and a squeeze of lime until the kernels are soft.
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2
Place a stainless steel or glass mixing bowl in the refrigerator for at least 10 minutes. A cold bowl is essential for maintaining the freshness of the seafood.
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3
Carefully open the black clams using a clam knife. Hold the clam over a bowl while opening to catch every drop of the precious dark liquid inside. This liquid is the 'soul' of the dish.
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4
Detach the clam meat from the shells and place both the meat and the dark liquid into the chilled mixing bowl.
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5
Add the finely diced red onion to the clams. If you prefer a milder onion flavor, rinse the diced onions in ice water and pat dry before adding.
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6
Season the mixture with salt and the minced aji limo. Stir gently with a spoon to allow the salt to begin 'curing' the clam meat.
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7
Stir in the garlic paste and the ginger juice. These aromatics provide a subtle depth that balances the briny clams.
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8
Add the rocoto chili paste. Start with one tablespoon and taste; black clam ceviche is traditionally quite spicy, but you can adjust to your liking.
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9
Pour the freshly squeezed lime juice over the mixture. The juice should just cover the clams. Stir gently for about 30-45 seconds. You will see the liquid turn a beautiful, deep ink color.
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10
Add the finely chopped cilantro and give it a final toss.
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11
Taste the liquid. It should be a vibrant explosion of salt, acid, and spice. Adjust seasoning if necessary.
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12
To serve, divide the ceviche into four chilled bowls or large glasses. Ensure each portion has a generous amount of the dark juice.
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13
Place a slice of sweet potato and a spoonful of choclo on the side of each bowl. Garnish with a handful of cancha (toasted corn) for a necessary crunch.
💡 Chef's Tips
Always use live, fresh black clams; if a clam is open and doesn't close when tapped, discard it. When squeezing limes, stop before you reach the white pith to prevent the juice from becoming bitter. If you cannot find black clams, you can use blood clams or very fresh small cockles, though the flavor profile will shift. Keep all ingredients as cold as possible throughout the process to ensure the best texture and safety. Serve immediately; unlike other fish ceviches, black clams are best enjoyed the moment they are tossed with lime.
🍽️ Serving Suggestions
Pair with a ice-cold Peruvian Pilsen or Cusqueña beer to cut through the spice. A glass of chilled Chicha Morada (purple corn drink) provides a sweet contrast to the briny flavors. Serve in a 'copa de leche de tigre' (tall glass) for a modern, stylish presentation. Provide extra plantain chips (chifles) for scooping up the dark, flavorful juice at the bottom of the bowl. Follow with a mild main course like Arroz con Pollo to balance the palate after the intense ceviche.