Clam Ceviche

5 from 4 votes
Comment
Jump to Recipe

As an Amazon Associate I earn from qualifying purchases.

Clam ceviche is common in Baja California, where you will often see it marinating in a mix of tomato and lime juice. It’s different, but great! What’s more, this recipe works with fish or shrimp, too.

Clam ceviche served in the shell on a bed of green sea glass.
Photo by Holly A. Heyser

You’ll see this sort of ceviche all over places like Ensenada, and I’ve eaten it in La Paz, in Baja Sur as well. Mostly it’s made with chocolata clams, which are a signature of Baja. They are a lot like pismo clams in California.

(Here is another kind of Ensenada-style ceviche, served on tostadas.)

Any species of clam will do, however, even the giant horseneck and butter clams of the Pacific Northwest. If you know how to clean a gaper clam, as these species are called collectively, you will get several meaty bits that are perfect for clam ceviche: siphons, the foot and the scallop-like adductor muscles. Just skip the stomachs.

If you’re in the East, cherrystones are perfect: Big enough to chop, not so giant that they’re like rubber, as big chowder clams are. but you could coarsely grind the feet of chowder clams for this. Again, skip the stomachs on the big clams.

Hate clams? Use fish. This style of ceviche is a little different from what you’re used to, so it’s a good change of pace from your basic ceviche.

Close up of clam ceviche served in the shell with tortilla chips.
Photo by Holly A. Heyser

Making Clam Ceviche

My rendition of clam ceviche uses V8 Spicy Hot juice plus lime juice for added depth and flavor. And no, they’re not paying me to use it. I just like it better than tomato juice, which is a perfectly fine substitute.

You will want to chop the clams small because they can be overly chewy otherwise, especially if you are using the meaty bits of large clams.

Marinate the clams in the zippy juice along with red onion or shallot and some small, hot chiles. I prefer fresh chiltepin chiles in season, but any small, hot red pepper will do. Thai peppers are great for clam ceviche.

Leave this for 30 minutes to an hour, then add cilantro, maybe a little minced garlic, and something else crunchy. It could be sliced raw asparagus, green beans or whatever.

I used sea beans, which I gathered near where I dug the clams for this ceviche. I also seasoned everything with green salt, which is made from powdered sea beans. These are nice touches that are great if you can, but not required.

Try to eat your clam ceviche the day it’s made. You can keep it in the fridge for a day, but it won’t be as nice.

If you liked this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below; I’d love to hear how everything went. If you’re on Instagram, share a picture and tag me at huntgathercook.

Close up of clam ceviche served in the shell with tortilla chips.
5 from 4 votes

Clam Ceviche

This is a Baja California style ceviche, where you marinate the clams in a mix of lime and tomato juice, or V8 Spicy Hot if you like. You can use fish instead of clams, too.
Course: Appetizer, lunch, Snack
Cuisine: Mexican
Servings: 6 servings
Author: Hank Shaw
Prep Time: 15 minutes
Marinating Time: 30 minutes
Total Time: 45 minutes

Ingredients 

  • 1 5 ounce can V8 Spicy Hot (or tomato juice)
  • 1/4 cup lime juice
  • 1/4 cup clam juice
  • 1 tablespoon Worcestershire sauce
  • A few dashes of Maggi seasoning (optional)
  • 1 cup minced red onion or shallot
  • 1 pound minced clams
  • Minced small, hot chiles, to taste
  • 1 tablespoon minced fresh Mexican oregano, or 1 teaspoon dried
  • 1/4 cup minced cilantro
  • 1/2 cup chopped sea beans (optional)
  • 1 tablespoon extra-virgin olive oil (optional)

Instructions 

  • Mix together the V8 or tomato juice, lime juice, clam juice, Worcestershire sauce and Maggi, if using. Mix in the minced shallot and clams, chiles and oregano. Let this steep in the fridge for 30 minutes.
  • Mix in the remaining ingredients and serve with tortilla chips or on tostadas.

Nutrition

Calories: 70kcal | Carbohydrates: 10g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 3mg | Sodium: 498mg | Potassium: 184mg | Fiber: 2g | Sugar: 4g | Vitamin A: 103IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe? Tag me today!Mention @huntgathercook or tag #hankshaw!

You May Also Like

Chinese Scallion Pancakes

Chinese style scallion pancakes — really flatbreads — are super easy to make and are a dangerously addicting snack.

Potted Shrimp

A recipe for British potted shrimp, made with tiny pink cocktail shrimp, which are one of the most sustainable shrimp you can buy. Easy and tasty!

Wild Rice Salad

A fresh and bright wild rice salad recipe that mimics Crisp and Green’s “wild child” salad. I use grouse, wild rice and dried wild berries.

Venison Liver and Onions

Venison liver and onions is a bedrock deer liver recipe you will want to learn. I normally don’t like liver, so this recipe is for skeptics like me. I genuinely loved this dish.

About Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet’s largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

5 from 4 votes (3 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




3 Comments

  1. Hank, love your posts! Love ceviche! Never have tried it with clams, just scallops, shrimp, fish… like to try it w fresh squid which I can get here in Maine. But seriously, one of the best squid dishes I’ve ever had, was at Street &Co in Portland, Me… long simmered squid w tons of tomatoes, garlic, olive oil, a few spices. Goes against the grain w squid, but fantastic

  2. What good timing. Just got back from La Paz Mexico and got enjoy “Almejas Chocolatas” or chocolate clams. Huge and tasty but only found in the sea of Cortez. Highly recommend.