Ceviche – fresh seafood ‘cooked’ in citrus – is a wonderfully fresh and simple way to prepare fish and shellfish.  I’d had some heavy handed preparations in restaurants in the past, but really didn’t think much of it. That changed during a fishing trip with my wife off the coast of Mexico.  After fishing all morning, the boat hands took one of the Wahoos I had caught and made a simple ceviche with limes, tomatoes, onion, and jalapenos.  We ate it with fresh tortilla chips and cilantro.  Delicious!

It might have been the Mexican beer, or the thrill of catching fish, but the ceviche that day on the boat one of the freshest tasting fish preparations I’ve ever had.  Of course, it didn’t hurt that the fish was no more than an hour out of the water by the time we were eating it.

Since then I’ve been making ceviche with many varieties of seafood.  The key is that you find something fresh.  As I try to tell anyone going to the fish market – don’t shop with a list……shop with your eyes and nose.  Whatever looks and smells fresh should be in your basket. As with most ceviche, the exact quantities of ingredients are flexible.


12 fresh littleneck clams

¼ cup orange fresh orange juice

6 tablespoons fresh lime juice

Orange segments from one orange

6 cherry tomatoes, quartered or halved

1 jalapeno pepper, finely sliced or minced

½ small to medium red onion, finely sliced

salt and pepper to taste

fresh chopped chives or cilantro for garnish


1.     Shuck clams into a bowl, reserving their juice.  Remove clams into another bowl, checking for any shell fragments.  Strain the reserved juice into the bowl with the clams.

2.    Add the remaining ingredients, except for the salt and garnish, and refrigerate at least 1 hour and up to 4 hours.

3.    Before serving, check seasoning and add salt as necessary.

4.    Spoon into a rimmed soup bowl, garnish and serve.