Hey there! So, after ages, I finally got to savor a fantastic bowl of black clam ceviche –served in a cup, but undeniably Peruvian ceviche.

To begin with, I went out to explore a bit more of Los Angeles with a friend, and we stopped at a restaurant for lunch. It was fantastic with its zesty touch of lemon, and the delightful panther’s milk at the end gave us that instant energy boost.

However, my girlfriend was the only missing piece. Right now, she’s in Cozumel, which is a relief because if she were here, I wouldn’t have been able to control myself. The thing is, the ceviche was AMAZING, and yes, it was served in a fancy glass. So, after exploring Los Angeles with my friend, we ended up in a Nicaraguan restaurant where the menu proudly announced: “Black Clam Cocktail“.

Surprising Flavor.

Here in the US, what we Peruvians call lemon, is known as little green limes, and they are tangy.”

To my surprise, I recently had the pleasure of trying this delightful dish from Peru, and it was quite a treat. I thought to myself, “Why not? Black clams are the same anywhere, right?” However, as it turns out, that cocktail was unexpectedly sweet, with a tomato-based sauce, biscuits, and a touch of Worcestershire sauce.

-“Blasphemy!” I thought. “Where was the finely chopped onion?” “What happened to the garlic?” “Where did they hide the lime?” Here in the US, what we Peruvians call lemon, is known as little green limes, and they are tangy. In contrast, the lemon around these parts, far from cevicheland, is usually large, yellow, and quite sweet.

From Cocktail To Ceviche.

Picture this: the waitress and my friend watching me trying to prepare ceviche, but it’s not exactly a culinary masterpiece.”

Following the fantastic service at that restaurant, I thought, “It’s now or never!” Consequently, I asked the waitress if they had onions, lemon, and salt, and she confirmed. Subsequently, I requested them. Unfortunately, my attempt to whip up a tasty onion and lemon concoction was in vain –those shells just didn’t taste like ceviche, no matter what I did.

Picture this: the waitress and my friend watching me trying to prepare ceviche, but it’s not exactly a culinary masterpiece. Despite feeling a bit defeated, I inquire about black clams. The girl confirmes they do have them. Seizing the moment, I hit her with my best Peruvian charm: “Mind showing me to the kitchen?“

Ceviche Adventure.

So, when I stepped into that authentic Salvadoran kitchen, they handed me all the ingredients for a killer ceviche.”

You know, I’m not sure what prompted the girl to ask, maybe it was her curiosity about what I wanted to create. Perhaps it was the hungry and disappointed look on my silly face. The crucial part was asking, and she got the go-ahead and guided me to the kitchen.

So, when I stepped into that authentic Salvadoran kitchen, they handed me all the ingredients for a killer ceviche. Despite everything, there were two missing items: the purple sweet potato and the perfectly toasted cancha corn –but at that point, I didn’t mind. I asked for a plate, but they gave me a bowl, and that’s when I dove into the Peruvian national sport: preparing ceviche.

Savoring my Black Clam Ceviche.

Well, in the blink of an eye, there it was –my long-awaited Peruvian black clam ceviche. After over six months in Los Angeles, and only God knows how many more without savoring it in Lima. Honestly, it was the most delicious black clam ceviche I’ve ever had in my entire life. Talk about a craving satisfied, right?

In the aftermath, I took a moment to share the recipe with the chef as a token of appreciation for that delightful treat I rarely indulge in. Maybe it’ll inspire her to whip up the Peruvian twist on black clams. Hindsight, right? Sheez… Should’ve negotiated royalties!

Black clam cocktail receipe:

Ingredients:

• 2 dozen fresh black clams.
• Finely chopped red chili.
• 2 large diced bell peppers.
• Worcestershire sauce to taste.
• 2 chopped tomatoes.
• 3 lemons.Salt and pepper to taste.

Let’s whip it up:

1. Harvest those black clams from the mangrove mud, give ’em a good scrub with a toothbrush, then skillfully open them up with a short blade.
2. Now, let’s dive into the cocktail magic! Mix the clams with lemon, salt, Worcestershire sauce, crushed red chili, diced tomatoes, and green bell pepper.
3. Once you’ve blended all the goodness, let it chill in the fridge for around 3 hours. Serve it up with some crisp crackers for that extra crunch!

Black clam ceviche receipe:

Ingredients:

• 4 dozen fresh black clams.
• 2 red onions, finely diced.
• Juice of 10 freshly squeezed limes.
• 2 fresh yellow chili peppers, seeds and veins removed, chopped.
• Salt and pepper to taste.
• 1 rocoto pepper, sliced for garnish.
• Cooked and sliced sweet potatoes.
• Cooked corn kernels.
• Roasted corn.

Let’s whip it up:

1. Start by washing the clams thoroughly before shucking them.
2. Next, carefully open the clams, preserving their juice. Place the clam interiors in a bowl and add diced onions, chopped chili peppers, salt, pepper, and lime juice. Mix well.
3. Now, serve the ceviche accompanied by slices of sweet potato, cooked corn kernels, and roasted corn (cancha serrana).
4. For an extra touch, decorate with slices of rocoto pepper and chopped cilantro.