Ceviche de Conchas Negras

Method

chefjasonmckinney.com/recipes/ceviche-conchas-negras

I left notes on 2 steps.

1. 1

   Open the conchas negras carefully and keep the meat well chilled. Save the liquor in the shell, it belongs in the bowl.This is the whole dish. Buy them alive, open them the same hour, and don’t let them sit warm on the board while you find your knife.

2. 2

   In a chilled bowl, season the clams with the salt, Ajinomoto, ají limo, cilantro and fresh lime juice. If you’re using leche de tigre, add just enough to lightly dress them, not drown them.

3. 3

   Gently fold in the thinly sliced red onion. Fold, don’t stir. You want it through the dish, not bruised into it.

4. 4

   Plate immediately. Serve with the white choclo, boiled camote and crisp chifles.Ceviche this simple has nowhere to hide. It goes from the bowl to the table, not from the bowl to the fridge.