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.