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Authentic Ceviche de conchas negras Recipe
Tumbes Region, Peru
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
The preparation of the Peruvian ceviche de conchas negras begins with meticulous cleaning of each fresh black shell, ensuring the preservation of its natural juices. Once opened, the meat is combined with distinct flavors: ají limo pepper slices—a hallmark of its Peruvian identity—garlic paste, rocoto hot pepper paste, cilantro, and a generous splash of lime juice. The amalgamation is then given a brief moment to marinate, melding the robust flavors. The ceviche is typically served alongside choclo, or Peruvian corn, and a slice of parboiled sweet potato, although toasted cancha and chifle often accompany the dish, offering contrasting textures to the softness of the clam meat.
Cooking tips
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how to open conchas negras (black shells)
Discard any with a foul smell or pre-opened. Then, rinse conchas negras under cold water, scrubbing off grit. Hold with the hinge outwards; using a clam knife, insert it into the seam. Twist to pry open, retaining the flavorful juice. Detach the meat inside. Check the meat for any grit, sand, or debris. If you find any, rinse it gently without washing away the flavorful juices.
Ceviche de Conchas Negras (Peru)
PREP 25min
RESTING 5min
READY IN 30min
The following is the typical and traditional recipe for Peru-style ceviche de conchas negras. The meat of black shells is mixed with garlic paste, rocoto hot pepper paste, ají limo pepper slices, cilantro, lime juice, red onion slices, salt, and pepper. The recipe is done in a flash, and the ceviche should be served with typical Peruvian accompaniments — in this case, choclo, a type of parboiled corn, and parboiled sweet potato.
Ingredients
24 conchas negras (black shells), fresh and well closed
10 limes, juice of
1 large red onion, cut into small squares
1 medium ají limo pepper, cut into thin slices
2 tbsp cilantro, finely chopped
1 tbsp garlic paste (garlic ground into a paste)
1 tbsp rocoto hot pepper paste
salt and pepper, to taste
FOR SERVING
choclo (large-kernel Peruvian corn), blanched according to package directions, then chilled
parboiled sweet potato
Preparation
Step 1/7
Using a brush, gently clean each shell by scrubbing away any residue, ensuring not to pry them open.
Step 2/7
After cleaning, carefully open each shell with a knife over a bowl to catch any juices inside.
Step 3/7
Scoop out the meat and the juice into the bowl.
Step 4/7
Season with salt and pepper, then mix in garlic paste, coriander, rocoto hot pepper paste, and ají limo, stirring thoroughly to marinate.
Step 5/7
Rinse the onion in salted cold boiled water, drain, and combine it with the ingredients in the bowl.
Step 6/7
Pour in the lime juice and stir until everything is well-coated.
Step 7/7
Adjust the seasoning and let it sit for 5 minutes before serving.
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