CEVICHE DE ALMEJAS ESTILO BAJA (CLAM CEVICHE FROM BAJA)

Ingredients Weight Measure
TABASCO® brand Original Red Sauce 1 Tbsp.
Clams, removed from their shells 24 ea.
Onion, chopped 1 ea.
Tomato, chopped 1 ea.
Key lime, juiced, fresh 1/2 cup
Salt and pepper to taste
Cilantro, fresh (optional) 1/4 bunch

Method

  1. Combine all of the ingredients except the cilantro. Put the ceviche into a covered ceramic bowl and refrigerate it until it’s well-chilled, about 3 hours.
  2. Serve it immediately or let the flavors marry and serve it up to three days later.
  3. To serve the ceviche Guaymas-style, save the clam shells and scrub them well. Fill 6 shallow bowls or plates with crushed ice. Nest the half shells into the ice and heap them with the ceviche.
  4. Garnish each plate with a sprig of cilantro.

Yield: 6 servings