Clam Ceviche with Citron Vinegar

Clam Ceviche with Citron Vinegar - Recipe Finder

Clam Ceviche with Citron Vinegar

Info

Course:
Appetizer
Total Time:
Under 2 Hours
Skill Level:
Moderate
Cost:
Moderate

Top Chef, Season 6, Episode 1, Quickfire Challenge Winner

Yield

Serves 4

Ingredients

1/4 cup citron vinegar
Salt, pepper, espelette
Pinch of tomato powder (Terra Spice)
24 clams, liquor reserved and set aside (strained)
2 cups fresh lemon juice
2 cups fresh lime juice
1 cup cold water
1 tomato, diced
1/4 small red onion, sliced
4 sprigs fresh mint
4 sprigs fresh cilantro
2 sprigs fresh basil
2 tablespoons lemon oil

Directions

1. Shuck all clams and keep in bowl over ice. Reserve and strain liquor. Set aside.

2. Remove outer muscle and any sand from each clam.

3. Slice remaining clam razor thin and refrigerate until plating.

4. In a separate bowl, juice lemons and limes, then add water and reserved clam liquor.

5. Pick leaves off of all the herbs. Rough chop stems and 3/4 of leaves. Set other 1/4 aside. Add to liquid.

6. Add citron vinegar, lemon oil, onion, and tomato.

7. Season and let marinate in refrigerator for at least two hours.

To Serve

1. Strain ceviche base through chinois.

2. Chiffonade remaining herbs and add to base leaving some for garnish.

3. Add all shaved clams to base and adjust seasoning.

4. Spoon out clams from base and plate.

5. Use liquid from the base to sauce.

6. Garnish with tomato powder and fresh herbs.