December 2010

TWO-MINUTE CHERRYSTONE CLAM CEVICHE

Juice of 2 lemons (about 1/4 cup)

Juice of 5 limes (about 1/4 cup)

1 dozen cherrystone clams, shucked

1/2 cup diced yellow or red watermelon

1/2 large cucumber, peeled, seeded and finely diced (about 1/2 cup)

3 scallions, cut paper-thin on the bias

1 jalapeno, seeds removed, finely diced

2 tablespoons extra-virgin olive oil, plus high quality extra-virgin olive oil for drizzling

Coarse sea salt

Combine lemon and lime juices in a non-reacting bowl. Add the clams and let sit for 2 minutes. Pour out the citrus juices while keeping the clams in the bowl. Add watermelon, scallions, jalapeno, and the two tablespoons olive oil. Toss gently to combine.

Serve the ceviche in rinsed clam shells or chilled individual serving bowls. Drizzle each serving with high quality extra-virgin olive oil and season with coarse sea salt. Serve immediately.

Source: Pasternak, David and Ed Levine, The Young Man & the Sea, p. 57.