Ceviche de Conchas Negras
Raw black clam ceviche cured in fresh lime juice, served with red onion, cilantro, and a touch of ají amarillo. A bright, bracing Peruvian classic that's ready in 30 minutes.
- Total time
- 30 min
- Servings
- 4
- Calories
- 180
- Protein
- 28g
elegantrefreshingperuvianseafoodtenderjuicydinnerdate-night
Ingredients
- 1.5 lbs black clams (conchas negras), shucked and cleaned
- ¾ cup fresh lime juice
- ½ medium red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- 1 tbsp ají amarillo paste
- ½ tsp salt
- ½ lb white fish, diced small (optional second protein)
Instructions
- 1
Dice clams into 0.5-inch pieces. Place in a bowl with lime juice and salt.
- 2
Stir in ají amarillo paste until evenly combined. Refrigerate 15 minutes.
- 3
Fold in red onion slices and fresh cilantro. Taste and adjust salt.
- 4
Serve immediately in chilled bowls with the citrus marinade spooned over.
Tools you’ll need
- cutting board
- sharp knife
- medium mixing bowl
- spoon for stirring
- chilled serving bowls
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