Razor Clam Ceviche

1. 1

   Use a paring knife to gently pry apart clam shells and then cut meat away, discarding any gritty dark parts and a half-inch of the dark, hard siphon.

2. 2

   Cut meat into half-inch pieces.

3. 3

   Place in a bowl.

4. 4

   Dice grapefruit segments and add them to the bowl with reserved juice, pink peppercorns, mint and olive oil.

5. 5

   Fold together and refrigerate 3 hours.

6. 6

   Season clam mixture with salt to taste.

7. 7

   Serve in appetizer portions with chips, or drain well and pile onto chips to make canapes.

* Per serving · 4 servings · Values may vary.

No additional tips available.