Lime ceviche with razor clams
Ingredients
- 4 tins Corsorcio natural razor clams
- 1 red onion
- 25 g coriander
- 2 limes
- 1 tomato
- 1 avocado
- 25 g ginger
- 50 g red pepper
- 50 g green pepper
- 100 g shallots
- 50 g apple vinegar
- Salt
- Extra virgin olive oil
- 2 pickled jalapeño peppers
- Liquid from the 4 tins of razor clams
- 2 limes
- ½ avocado
- 25 g ginger
- 100 g cooked sweetcorn
- 10 g coriander
- Salt
Elaboration
To make the tiger milk, squeeze the juice from the 2 limes, and put it in a blender with the water from the razor clams, half avocado, ginger, cooked sweetcorn, coriander and salt. Blend it well to get a creamy green tiger milk. Keep it in a cool place.
To make the pico de gallo, chop the green and red pepper and the shallots. Season with vinegar and salt and keep it in a cool place.
Peel and dice the avocado and the tomato. Cut the onion into very thin julienne strips and add the rest of the vegetables, and the corn. Cut the razor clams into small chunks, like the previously prepared vegetables and add them, Add the tiger milk and stir well, leave it to settle for 10 minutes so that everything soaks in properly.
Put a generous spoonful of tiger milk into a shallow bowl. Place the razor clams and the rest of the ingredients on top of the cream. Add a little stock and if possible, place a little onion right on top, that will add to its presentation. Finish off with the pico de gallo, a few coriander leaves, some slices of jalapeño peppers and a splash of extra virgin olive oil.