Chocolate clams, named for the colour of their shell, not their taste, are found throughout the Gulf of California and are a treat not to be missed when visiting Cabo. ROCA bar’s chocolate clam ceviche, served in the shell, is simply superb. While chocolate clams have a unique flavour and texture, any large clams can be substituted in this recipe.
Ingredients
Ceviche
- Chocolate Clams 2, cleaned and chopped
- Fresh Lemon Juice 5 ml
- Tabasco Sauce 3 ml
- Maggi Sauce 3 ml
- Worcestershire Sauce 3 ml
- Ponzu Sauce 5 ml
- Red Onion 5 g, finely chopped
- Fresh Cilantro 5 g, finely chopped
- Mango 30 g, diced
To Serve
- Coarse Salt or Crushed Ice 200 g
- Clam Shells 2 halves, cleaned
- Cilantro Sprouts
- Watermelon Radish 5 g, in thin slices
- Fresh Serrano Chile 10 g, in thin slices
- Tortilla Chips or Tostadas
Cook It
- Mix all the ingredients of the ceviche and adjust the salt and spiciness to taste.
- Divide the preparation in two, filling both halves of the shells.
- Place the shells in a deep plate nestled in a bed of coarse salt or crushed ice.
- Garnish with cilantro sprouts, watermelon radish and serrano chile and serve with tortilla chips or tostadas.
