Clam Ceviche

Total Time: 3 hrs Preparation Time: 3 hrs

Ingredients

• 1 lb razor clams or 1 lb littleneck clams
• 1 pink grapefruit, peeled and segmented juices reserved
• 1 teaspoon pink peppercorns
• 12 fresh mint leaves, slivered
• 1 tablespoon extra virgin olive oil
• kosher salt
• tortilla chips, for serving (round)

Recipe

• 1 gently pry clam shells open and cut out meat; dice meat into 1/2 inch pieces, discarding any dark, gritty parts and the dark, hard siphon, and place diced meat into a bowl.
• 2 dice grapefruit and add to bowl along with any reserved juice, the pink peppercorns, mint, and olive oil; stir to combine.
• 3 cover, and refrigerate 3 hours.
• 4 after marinating, season the clam mixture with salt to taste.
• 5 serve with tortilla chips or drain well and serve piled on individual chips like a canape.