Add a Peruvian twist to a Mexican classic!
Peruvian-Style Ceviche with Razor Clams & Octopus
Ingredients:
- ½ lb fresh octopus, cleaned and cooked (tenderized and sliced)
- ½ lb razor clams, cleaned and sliced thin
- 1 small red onion, thinly sliced
- 1–2 limes, juiced
- 1 lemon, juiced
- 1 small orange, juiced (optional for a hint of sweetness)
- 1–2 cloves garlic, minced
- 1 small red chili or aji amarillo (thinly sliced, adjust for heat)
- 1 tablespoon chopped cilantro
- Salt & pepper to taste
- Optional: sweet potato slices, corn on the cob pieces, or plantain chips for serving
Instructions:
- In a non-reactive bowl, combine the lime, lemon, and orange juice.
- Add sliced red onion and let soak for 5–10 minutes (this mellows the sharpness).
- Add the cooked octopus and raw razor clams to the citrus mixture.
- Stir in garlic, chili, and cilantro. Season with salt and pepper to taste.
- Cover and refrigerate for 15–20 minutes (longer for a firmer texture).
- Serve chilled with traditional sides like sweet potato, corn, or chips.
