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Recipe: Ceviche with Clams

2p / 15min


  • 1kg clams
  • 125ml coconut milk
  • 2tbsp tamarind paste
  • 1 tangerine, juice
  • 1 lime, juice
  • 1 chilli, cut confetti.
  • parsley 1 hand full finely chopped


  1. Rinse the clams and then put them for 1 hour in cold water with salt so that they spit out the sand.
  2. Cook the clams for 10min till they start to open up.
  3. Seeve the clams and put the broth back in the pan.
  4. Add the coconut milk, tamarind and the juice of 1/2 tangerine to the juice of the clam, let it cook for 1 minute.
  5. Let it cool down, first outside the fridge and when it's cool enough in the fridge.
  6. Put the clams in a bowl and pour some of the coconut mix over the clams. Garnish with the chilli, parsley and finish with the juice of the lime and 1/2 tangerine.
  7. Pour the broth in small cups for on the side, make sure it is really cold like a good gazpacho. This combination is so fresh on sunny days!