التعليمات

• 1 - Clean and Prepare Clams:
  Thoroughly clean black clams under cold water. Use a soft brush to scrub shells if necessary. Shuck clams and place meat in a colander, gently rinsing away residual sand.
• 2 - Macerate the Onion:
  Soak thinly sliced red onion in ice water for 5 minutes to mellow its flavor. Drain well before use.
• 3 - Mix Ceviche Base:
  Place clean clam meat in a non-reactive bowl. Add lime juice, orange juice (if using), salt, pepper, and cumin. Stir gently.
• 4 - Add Vegetables and Flavor:
  Fold in cilantro, macerated onion, minced aji (if desired), and tomato. Mix to combine.
• 5 - Marinate Ceviche:
  Cover bowl and refrigerate for 8–15 minutes, allowing the citrus to 'cook' the clams and the flavors to meld.
• 6 - Serve and Garnish:
  Serve chilled in small bowls. Finish with fresh cilantro, roasted corn, and plantain chips on the side as desired.