Ceviche de Conchas Negras
Tumbes, Peru
A prized delicacy from Peru's northern coast, this ceviche features black clams (conchas negras) harvested from the mangrove swamps of Tumbes. The clams are cured in lime juice with sliced red onions, ají limo peppers, and cilantro. Unlike regular ceviche, the conchas negras have a rich, briny intensity that pairs perfectly with the sharp citrus. Traditionally served in the shell with cancha (toasted corn).
Ingredients
- 24 piecesblack clams (conchas negras)
- 10 limeslime juice (freshly squeezed)
- 1 largered onion (finely diced)
- 1 pepperají limo pepper (minced)
- 1 tspgarlic paste
- 2 tbspfresh cilantro (chopped)
- 1 tbsprocoto pepper paste
- 1 tspsalt
- 2 servingsboiled sweet potato (slices)
- 1 cupchoclo (large-grain Peruvian corn)
Directions
- 1
Scrub the black clams thoroughly under cold water to remove any mud or grit.
- 2
Carefully pry open each clam over a bowl to catch all the dark, briny liquor; extract the meat and place it into the bowl with the juice.
- 3
Season the meat and juice with salt, pepper, garlic paste, and rocoto paste, stirring gently.
- 4
Add the finely diced red onion and minced ají limo, then pour over the fresh lime juice.
- 5
Toss in the fresh cilantro and mix well; let it marinate for no more than 2-5 minutes to keep the clams tender.
- 6
Serve immediately in small bowls, accompanied by slices of sweet potato and choclo.