An exquisite and easy recipe for tuna and razor clam ceviche, a specialty from the Chilean coasts that you can’t miss out on, a perfect appetizer to enjoy with some toast.
Contents
How to make Tuna and Razor Clam Ceviche?
When preparing ceviche, it’s always ideal to use fresh products of the day, although there are very good frozen products in the market that you can use without any problems by properly defrosting them.
Nutritional Information
Category: Appetizers
Cuisine: Chilean
Calories: 300
Preparation: 30 minutes
Cooking: 10 minutes
Servings: 6 people
Tuna and Razor Clam Ceviche Recipe
Ingredients
- 700 g tuna fillet
- 180 g razor clams
- 240 g onion
- 330 ml lemon juice
- 150 ml olive oil
- 1 bunch cilantro
- 1 cup corn kernels
- 1 teaspoon merkén
- Salt
- Pepper
Preparation
- On a cutting board, cut the tuna fillet into one-centimeter cubes and reserve in a clean bowl. Peel the onions, cut them into six half-moons, keeping the root intact to prevent them from falling apart, grill them on an electric or gas griddle on both sides and season with salt and pepper to taste. Transfer the onions to a preheated oven at 170°C (338°F) and cook until golden and soft.
- In a pot with water and salt, boil the razor clams for 20 seconds to blanch them, then stop the cooking process by transferring them to a bowl with water and ice. Cut them into strips and set aside.
- In a medium bowl, mix the lemon juice, olive oil, peeled and chopped grilled onions, razor clams in strips, and chopped cilantro. Add the reserved tuna and merkén, gently mixing everything with a spoon.
- Serve the tuna and razor clam ceviche fresh, garnish with corn kernels and/or watercress, and optionally accompany with toast.
Additional tips
If you’re using frozen products, transfer them to the regular fridge 24 hours before your preparation to ensure they have completely thawed.
Did you know?
Tuna is one of the most consumed fish worldwide, rich in omega-3 fatty acids and also in monounsaturated fats that provide health benefits for blood vessels and the heart.
