Coriander Lime Clam Ceviche

Ingredients

• 1 1/2 pounds fresh clams, shucked and chopped, juices reserved
• 1/2 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 1/2 cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 1 roma tomato, seeded and diced
• 1/3 cup fresh cilantro, chopped
• 1 teaspoon coriander seed, toasted and crushed
• 1 cucumber, peeled, seeded, and diced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 avocado, diced, for serving
• 24 tortilla chips or tostadas, for serving

Method

1. 1

   Rinse the shucked clams and chop into bite-sized pieces, reserving any juices in a mixing bowl.

2. 2

   Add the lime juice and lemon juice to the bowl, stirring to fully submerge the clams.

3. 3

   Cover and refrigerate the clams in the citrus juice until the flesh turns opaque and firm.

   1:00:00 · Cure clams
4. 4

   Toast the coriander seed in a dry skillet over medium heat, shaking often, until fragrant.

   1:30 · Toast coriander
5. 5

   Crush the toasted coriander seed coarsely using a mortar and pestle or the flat side of a knife.

6. 6

   Drain most of the citrus juice from the clams, leaving about 2 tablespoons behind in the bowl.

7. 7

   Fold the red onion, jalapeño, tomato, cucumber, cilantro, and crushed coriander into the clams.

8. 8

   Drizzle in the olive oil and season with salt and black pepper, stirring gently to combine.

9. 9

   Chill the ceviche for 15 minutes to let the flavors meld before serving.

   15:00 · Chill ceviche
10. 10

    Spoon the ceviche into chilled glasses or bowls, top with diced avocado, and serve with tortilla chips or tostadas.