Fresh, vibrant, and packed with bright citrus flavor, this white clam ceviche is the kind of dish that feels effortlessly impressive. The delicate brininess of the clams pairs perfectly with a silky tiger's milk infused with yellow ají, ginger, and lime, creating a balance that’s zesty, lightly spicy, and deeply refreshing.
Served chilled with crunchy tostadas or salty corn nuts, it’s an easy appetizer that instantly transports you somewhere coastal and sunny. No cooking required—just a few fresh ingredients and one exceptional tin.
Prep Time: 15 minutes
Serves: 2–3
What You’ll Need
For the ceviche
- 1 tin of Samare White Clams in Brine
- 1 tbsp clam brine from the tin
- Juice of 2 limes
- 1 tsp yellow ají paste
- 1 small piece fresh ginger, grated
- ¼ red onion, thinly sliced
- ½ cucumber, diced
- Fresh cilantro
- Sea salt
- Black pepper
To serve
- Tostadas or crackers
- Corn nuts or toasted corn
- Lime wedges
How to Make It
-
Make the tiger's milk
In a bowl, whisk together lime juice, clam brine, yellow ají paste, and grated ginger until smooth and fragrant. -
Build the ceviche
Add the white clams to the bowl along with cucumber, red onion, and chopped cilantro. Gently toss to combine and season with salt and black pepper to taste. -
Let the flavors come together
Allow the ceviche to sit for 5 minutes before serving so the citrus and aromatics fully develop. -
Serve
Spoon onto tostadas or serve alongside crackers and toasted corn for extra crunch. Finish with more cilantro and fresh lime wedges.
Why It Works
The beauty of this recipe is its simplicity. High-quality white clams already bring incredible texture and clean ocean flavor, so the tiger's milk only needs a handful of ingredients to elevate them.Yellow ají adds gentle warmth, lime keeps everything bright, and crunchy fresh vegetables make every bite feel balanced and alive.
Hosting, snacking, or making dinner feel special — if you recreate this recipe, tag @get.lata.
