Razor Clam Ceviche

I had more razor clams than I knew what to do with so I thought I would try razor clam ceviche. I love ceviche and have tried it all over the place - Mexico, Puerto Rico, Key West - and I have yet to find a bad one! Anyway, this stuff turned out great and I will be making it again. Give it a try and see what you think. Don't forget to drink the juice left over from the ceviche - It's called "El Leche De Tigre" and is the best part.

RAZOR CLAM CEVICHE

1) 1 Dozen whole razor clams, roughly chopped
2) Juice of 3 - 4 limes
3) 1 clove garlic, finely minced or pressed
4) 1/2 red onion, finely diced
5) 2 Jalapeno peppers. 1 seeded and minced, the other into slices with seeds
6) 1 Red jalapeno, minced
7) 1/2 cup cilantro leaves and stems

Combine all ingredients and let sit for at least one hour before serving. I thought the clams might be rubbery or tough but the lime juice did it's job and broke them down perfectly. Here is what it looked like:

Looks scrumptious man.

'Having more razors than you know what to do with'

really difficult for me to find much sympathy for ya,

I'll have to give that a whirl next time I come back from digging.

I'm sitting here with a growling stomach drooling...

Last time I had ceviche that even looked close to that good I was in Belize...
Looks awesome and thanks for sharing the recipe along with the pics.

Aaron

Drooling!