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Chef Mark Usewicz's
Clam Ceviche Recipe

"I really like to start a meal of several courses with something sharp, spicy and acidic and ceviche does just the trick. Top-notch clams really make all the difference here, the natural briny juice inside elevates this ceviche to another level. I like my ceviches on the spicy side and use either scotch bonnet, habanero or Thai chilies but you can adjust the type of chile to meet your heat tolerance: just don’t omit them because it won’t be the same."


  • 24 each Top Neck Clams, scrubbed clean
  • 1 each Small Red Onion, peeled and sliced thin (about 1/2 cup loosely packed)
  • 1 tsp. Fresh Chile, Seeds removed and minced
  • 1/4 Cups Cilantro Leaves, washed
  • 1/4 Cup Tomato, seeds removed and diced small
  • 1 Tbsp. Extra Virgin Olive Oil
  • 1 ear Corn, peeled
  • 1/4 Cup Lime Juice, Fresh squeezed
fall grass on beach

To Prepare:

Serves 4

  1. Cut the corn into four equal size pieces through the cob. Place in enough cold lightly salted water to cover and bring to a simmer for three minutes, then remove from heat and allow cool in the liquid. Reserve the liquid.
  2. Place four small bowls in the refrigerator to cool while the ceviche is being assembled.
  3. Shuck the raw clams into a large mixing bowl with all of their juices. Add the limejuice, onion, oil, tomato, chile, cilantro, cooked corn and two tablespoons of the corn water. Place the bowl in the refrigerator and allow to sit for five minutes.
  4. Divide the clams and liquid between the four chilled bowls, with plenty of onions, cilantro and one piece of corn per bowl.

Note: The resulting liquid is known as “leche de tigre” in Peru and is often served in the morning as a hangover cure or as a cocktail topped with pisco or white wine.