Ceviche Verde Serves 4
Preparation
- Blend cilantro (but reserve some for garnish later), basil, parsley, chives, jalapeno, ice, avocado, clam juice, olive oil, salt and pepper.
- Steam topneck clams, rough chop them, separate and reserve shells. Add to a bowl.
- Add some diced red onion, some fresh squeezed lime juice, 1/4 cup ceviche verde sauce, salt and pepper to taste. Mix.
- Serve in halved clam shells.
- Garnish with reserved cilantro, bacon and chopped corn nuts.
Ingredients
- ½ cup cilantro, blanched in salted water
- ½ cup basil, blanched in salted water
- ½ cup parsley blanched in salted water
- ½ cup chives, blanched in salted water
- 1 ½ jalapeno, sliced
- 3 cubes Ice
- ½ each avocado
- 1 cup clam juice
- ¼ cup olive oil
- salt and pepper, to taste
- 8 chopped clams, topnecks
- ¼ cup red onion
- ¼ cup cilantro
- ¼ cup bacon, rendered
- juice of two limes
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