Two-Minute Cherrystone Clam Ceviche
Ceviche is a Latino or South American preparation in which the fish flesh is essentially “cooked” by the acidity of whatever citrus juice it’s quickly marinated in. The crucial mistake most people make with ceviche is letting the fish or shellfish marinate too long, and the fish becomes tough. So I figure if I name the dish two-minute ceviche, people will get the idea. Rinse the shells of the clams and serve the ceviche right in them. Scallops or shrimp also would work just as well.
Juice of 2 lemons (about 1/4 cup)
Juice of 5 limes (about 1/4 cup)
1 dozen cherrystone clams, shucked
1/2 cup diced yellow (or red) watermelon
1/2 large cucumber, peeled, seeded, and finely diced (about 1/2 cup)
3 scallions, cut paper-thin on the bias
1 jalepeño, seeds removed, finely diced (about 2 teaspoons)
2 tablespoons extra-virgin olive oil, plus high-quality extra-virgin olive oil, for drizzling
Course sea salt
Combine the lemon and lime juices in a glass mixing bowl. Add the clams and let sit for 2 minutes. Pour the citrus juices out while keeping the fish in the bowl with a large strainer or slotted spoon. Add the watermelon, cucumber, scallions, jalepeño, and the 2 tablespoons olive oil. Toss gently to combine.
Serve the ceviche in the rinsed shells or in chilled individual serving bowls. Drizzle each serving and shells with extra-virgin olive oil and season with coarse sea salt. Serve immediately.