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1
Clean and Shuck the Clams
15 Mins
Cold, about 4°C (40°F)
Scrub the 24 clams under cold running water, discarding any with open shells that do not close when tapped. Shuck each one with a strong knife, catching the dark juice in a bowl, and chop the meat into bite-size pieces. Put the meat and its juice in a large glass or ceramic bowl and keep it cold.
Lime juice does not cook shellfish the way heat does, so freshness is everything — buy the clams the same day, keep them on ice, and never use a clam that smells sour or off.
Done when: Clean, cold clam meat in its dark juice, smelling fresh of the sea.
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2
Soften the Onion
10 Mins
Room temperature
Put the sliced red onion in a bowl of cold water with a pinch of salt and leave it for 10 minutes, then drain it well and pat it dry. This takes the harsh raw bite out and leaves the onion mild, crisp and lightly pink.
Do not skip the soak — raw red onion straight into lime juice stays harsh and will overpower the clams.
Done when: Mild, crisp onion half-moons, lightly pink.
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3
Cure in Lime Juice
30 Mins
Chilled, 4°C (40°F)
Pour the lime juice, orange juice and blended tomato over the clam meat with the crushed garlic, the chopped chilli, the olive oil and the salt. Stir in the softened onion, the diced tomatoes and half the cilantro, cover, and chill for 30 minutes. The lime firms the clam meat and the dark juice colours the whole bowl.
Thirty minutes is enough — much longer and the clam meat turns tough and rubbery instead of tender.
Done when: Dark, glossy ceviche with the clam meat firmed and the onion softened.
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4
Fry the Chifles
10 Mins
Hot oil, about 175°C (350°F)
While the ceviche cures, heat the vegetable oil in a frying pan over medium-high heat. Fry the thin plantain rounds in batches for about 2 minutes a side, until golden and crisp, then lift them out, drain on paper and sprinkle with a little salt.
Fry in small batches so the oil stays hot — crowded rounds steam instead of crisping.
Done when: Golden, crisp plantain chips, salted while hot.
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5
Assemble and Serve
5 Mins
Serve cold, 4°C (40°F)
Taste the ceviche and add a pinch more salt only if it needs it — the clams are naturally salty. Spoon it into cold bowls or back into a clean clam shell, scatter the rest of the cilantro over the top, and serve at once with the warm chifles on the side.
Serve it ice-cold: warm ceviche tastes flat and the texture goes soft.
Done when: Ice-cold dark ceviche with cilantro, beside golden chifles.
auto_awesome Finishing Touches & Plating
Spoon the ice-cold ceviche into cold bowls, scatter the cilantro over the top, and serve at once with the crisp, warm chifles for scooping.
Ecuador
30m
