Ceviche de Conchas Negras al estilo ecuatoriano 🔥 ¡No es un ceviche, es una JOYA del Pacífico! 🇪🇨

black clams

🥗Healthier: mussels

💰Cheaper: canned clams

Canned clams are more affordable and still provide a similar flavor.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar can mimic the acidity of lime at a lower cost.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Green onions offer a fresh taste and are less expensive.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Banana peppers provide a milder flavor for less.

Wash the medium black clams very well.

Cut the clams to extract the meat, reserving the black liquid.

Place the clam meat in a bowl to soften and keep it tender and juicy.

Add freshly squeezed lime juice to the clams and mix well for better flavor.

Season with salt and pepper to taste.

Marinate in the refrigerator for 10 to 15 minutes.

Slice red onion into thin strips and dice the tomato without seeds into small cubes.

Optionally, finely chop green bell pepper.

After marinating, add the marinated clams to the bowl with red onion, tomato, and green bell pepper.

Add chopped cilantro to taste and mix everything very well.

Optionally, drizzle a bit of olive oil for extra flavor.

Prepare green plantains by peeling and cutting them into large pieces for patacones.

Fry the plantain pieces in abundant oil until soft, then flatten them with a cutting board.

Fry the flattened plantains again until crispy and golden.

Serve the ceviche and patacones together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens