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Chef Rens's razor clam ceviche

scheermes ceviche rens

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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