Add Jasper White’s version of seviche to your summer repertoire. His take on the Latin American dish of spicy, citrus-cured seafood is bursting with flavor, high in protein, low in fat and very refreshing. Plus, you won’t have to turn on the oven. Make sure to have some crushed ice on hand; it’ll keep the clams cold and level, so their juices don’t escape. The smaller size clam is especially good for passing.
- 12 cherrystone clams (or 16 top neck clams) shucked and cut in small dice, natural juices strained, shells reserved
- 3 large limes, juiced
- 2 jalapeño chilies, stemmed, seeded, finely diced
- 1 ripe medium tomato, seeded and cut in small dice
- 1/2 medium red onion, diced
- 8 sprigs cilantro, coarsely chopped
- Freshly ground black pepper
- Extra lime wedges, for garnishing
- Extra cilantro sprigs, for garnishing
- Prepare all ingredients and combine them in a glass bowl. Only add half of the clam juice to just cover the clams in the bowl, making sure not to add too much. Season to taste with black pepper.
- After two hours, check the seasoning. If you want it spicier add a little hot sauce. If you want it more acidic, add a little more lime. If it is dry add a little more clam juice.
- Arrange the clam shells on a platter or plates filled with crushed ice, keeping the clams level. Fill each one with seviche and as much juice as it will hold. Garnish with extra wedges of lime and sprigs of cilantro.