# Ceviche de Conchas Negras

Peruvian recipe from Chef Jason McKinney, about 35 minutes, serves about 2.

Keep the clams cold and dress them at the last second. The clam is the dish, everything else gets out of its way.

- Total time: about 35 minutes (estimated)
- Hands-on: about 20 minutes
- Serves: about 2
- Level: Medium
- Cuisine: Peruvian
- Note: Includes boiling the sweet potato and corn

## Ingredients

- 9 conchas negras (black clams), live
- 3 limes, juiced
- 2 tsp salt, or to taste
- 1 tsp Ajinomoto (MSG)
- 85 g red onion, sliced thin
- 1 ají limo, sliced fine, to taste
- a handful cilantro, chopped
- optional leche de tigre
- 65 g white choclo, cooked
- 20 g chifles (plantain chips)
- to serve camote (sweet potato), boiled

## Method

1. Open the conchas negras carefully and keep the meat well chilled. Save the liquor in the shell, it belongs in the bowl.
   Chef's note: 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. 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. Gently fold in the thinly sliced red onion. Fold, don’t stir. You want it through the dish, not bruised into it.
4. Plate immediately. Serve with the white choclo, boiled camote and crisp chifles.
   Chef's note: Ceviche this simple has nowhere to hide. It goes from the bowl to the table, not from the bowl to the fridge.

## Tools

- A short, stiff shucking knife, conchas negras hold shut hard
- A bowl you can chill, metal into the freezer for ten minutes first
- Cutting board & sharp knife, for the onion and the ají

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/ceviche-conchas-negras
By Chef Jason McKinney. Free to cook; please link the page when you share it.