📝 About This Recipe
Hailing from the mangrove forests of Tumbes, Peru, this legendary ceviche is prized for its deep, obsidian-colored juice and intense oceanic flavor. Known as a potent aphrodisiac, the black clam provides a unique earthy brine that contrasts beautifully with the sharp acidity of key limes and the creeping heat of rocoto peppers. It is a bold, dark, and sophisticated delicacy that captures the raw essence of the Pacific coast in every spoonful.
🥗 Ingredients
The Clams
- 24 pieces Black Clams (Conchas Negras) (fresh, live, and tightly closed)
The Marinade
- 12-15 pieces Key Limes (freshly squeezed, do not over-squeeze to avoid bitterness)
- 1/2 piece Rocoto Pepper (finely minced, seeds removed for less heat)
- 1 medium Red Onion (sliced into very thin feathers (pluma))
- 3 tablespoons Fresh Cilantro (finely chopped)
- 1 teaspoon Garlic Paste (very smooth)
- to taste Salt (sea salt preferred)
- 1/4 teaspoon Black Pepper (freshly cracked)
Traditional Sides
- 1 cup Chulpi Corn (Canchita) (toasted Peruvian corn)
- 1 large Sweet Potato (boiled, peeled, and sliced into rounds)
- 1 cup Choclo (boiled large-grain Peruvian corn)
- 1 handful Plantain Chips (Chifles) (salty and crispy)
👨🍳 Instructions
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1
Prepare the red onion by slicing it into paper-thin 'feathers'. Immediately soak the slices in a bowl of ice-cold water for 10 minutes to remove the harsh bite and ensure maximum crunch.
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2
Scrub the exterior of the black clams thoroughly under cold running water to remove any mud or sand from the mangrove environment.
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3
Carefully open the clams over a large glass bowl to catch every drop of the precious dark liquid (the 'blood') inside. Use a clam knife or a sturdy paring knife, inserting it into the hinge.
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4
Scrape the clam meat into the bowl with the dark juice. Discard the shells or keep a few for a decorative presentation.
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5
Add the garlic paste and finely minced rocoto pepper to the clam meat and juice. Stir gently to incorporate.
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6
Season the mixture with salt and black pepper. It is important to salt the seafood before adding the lime juice to allow the salt to penetrate the proteins.
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7
Squeeze the key limes directly over the clams. Use a hand squeezer and stop before the lime is fully flattened to avoid the bitter oils from the pith.
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8
Add the finely chopped cilantro to the bowl and stir. The dark juice will begin to react with the lime, creating a deep, flavorful 'Leche de Tigre'.
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9
Drain the onions well and pat them dry. Fold half of the onions into the ceviche mixture.
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10
Let the ceviche marinate for exactly 2-3 minutes. Unlike fish ceviche, black clams are best when the marinade is very fresh and the meat remains tender.
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11
Taste and adjust the salt or lime levels. The balance should be bright, salty, and spicy.
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12
To serve, portion the ceviche into chilled bowls or glasses. Top with the remaining crisp red onions.
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13
Arrange a slice of sweet potato and a spoonful of choclo on the side of each bowl to provide a sweet contrast to the acidity.
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14
Garnish with a side of toasted canchita and chifles for an essential crunchy texture.
💡 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 Peruvian rocoto, a habanero is a good substitute for heat, though the flavor profile is fruitier. Use a glass or stainless steel bowl for mixing; the high acidity of the lime can react with aluminum or plastic. Do not prepare this dish in advance; the 'cooking' process of the lime juice happens quickly and the clams can become rubbery if left too long.
🍽️ Serving Suggestions
Pair with a ice-cold Peruvian lager or a crisp Sauvignon Blanc to cut through the brine. Serve with a small glass of 'Leche de Tigre' on the side for those who want an extra boost of flavor. Follow the meal with a light, citrusy dessert like Suspiro de Limeña to balance the palate. Provide extra rocoto paste on the table for guests who prefer a higher heat level.