Name: Peruvian Black Clam Ceviche
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Yield: 4
Cuisine: Peruvian
Ingredients: Fresh, closed black clams in the shell, enough to yield about 500 g of meat; A little water for cooking the clams; 120 ml fresh lime juice (½ cup); 180 g red onion, thinly sliced (1 medium onion); 20 g ají limo, seeded and finely chopped (1 medium pepper); 15 g chopped fresh cilantro (¼ cup); 5 g salt (1 teaspoon); 2 g ground black pepper (½ teaspoon); 10 g minced garlic (2 cloves); 150 g plantain chips (2 cups); 120 g toasted cancha corn (1 cup); 300 g boiled sweet potato, sliced (2 medium sweet potatoes); 1 lime, cut into wedges

Ingredients

Scale

Fresh, closed black clams in the shell, enough to yield about 500 g of meat
A little water for cooking the clams
120 ml fresh lime juice (½ cup)
180 g red onion, thinly sliced (1 medium onion)
20 g ají limo, seeded and finely chopped (1 medium pepper)
15 g chopped fresh cilantro (¼ cup)
5 g salt (1 teaspoon)
2 g ground black pepper (½ teaspoon)
10 g minced garlic (2 cloves)
150 g plantain chips (2 cups)
120 g toasted cancha corn (1 cup)
300 g boiled sweet potato, sliced (2 medium sweet potatoes)
1 lime, cut into wedges