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Ceviche de concha: recipe illustration
Salads & starters

Ceviche de concha

Clam ceviche, a specialty of Ecuador's coastal regions, where the shellfish are marinated in a tangy lime juice. It is eaten fresh, topped with tomato, onion and cilantro.

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Ingredients

Ingredients

Marinade

Spices & seasoning

Optional extras

On the side

Nutrition facts

130 kcal per serving

Protein
10.8 g
Carbohydrates
9.7 g
of which sugars
5.7 g
Fat
3.7 g
Fiber
6.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Steam the clams for 5 minutes until they open, then remove the flesh and keep a little of their liquor.
  2. Cut the clams into small pieces and place them in a bowl.
  3. Finely slice the red onion and let it marinate for 10 minutes in the lime juice.
  4. Add the diced tomatoes, cilantro, chili and the strained clam liquor.
  5. Pour the marinade over the clams, season and let it rest 20 minutes in the fridge.
  6. Serve well chilled with plantain chips.

Variations and tips

Shrimp version. Replace the clams with cooked shrimp for a more classic version.

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Original Ecomely recipe.