Chop all the ingredients (except for the razors)

Weigh everything and then mix them together

The ceviche marinade is now ready for use. You can let it sit for a while to allow all the flavors to meld.

Clean the razor clams

Do this by rinsing them all under running water. Discard any broken shells.

You can remove the meat by pressing the razor clam firmly closed. The “tongue” will then come out at the top. Grasp it and pull it out.

For the best result, trim the bottom ends as well. This leaves you with a neat, clean razor clam.

Arrange them side by side on a plate. Pour a generous amount of ceviche marinade over them. The razor clams are raw and will lightly cook in the marinade, imparting a delicious flavor and pleasant texture.

Finish the appetizer with various cresses. Atsina cress, in particular, pairs wonderfully with this combination.