Name: Chef Rens's razor clam ceviche
Ingredients: 1 bag razor clams; 50 gram finely chopped shallot; 10 gram finely chopped red chili pepper; 25 gram finely chopped ginger; 3 limoenen (juice and zest); 100 gram rice vinegar; 100 gram white balsamic vinegar

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Chef Rens's razor clam ceviche

Ingredients

1 bag razor clams

Ceviche

50 gram finely chopped shallot
10 gram finely chopped red chili pepper
25 gram finely chopped ginger
3 limoenen juice and zest
100 gram rice vinegar
100 gram white balsamic vinegar

Instructions

Ceviche

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.

Razor clams

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.

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