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Storm Shell

Storm Shell Clam Ceviche

With Yuzu Vinaigrette Dressing
25 min Easy Serves 4

Ingredients

  • 1 kg Cloudy Bay Clams Frozen Storm Shell Clams
  • 60 ml yuzu juice
  • 30 ml lime juice
  • 1 tbsp rice wine vinegar
  • 1 tsp soy sauce, 1 tsp mirin
  • 1 tbsp extra virgin olive oil
  • 1 small shallot, finely brunoised, 1 small red chilli, finely diced
  • 1 tbsp chives, finely sliced
  • 1 tsp yuzu zest sea salt, to taste

Method

  1. Thaw the bag of Frozen Storm Shell Clams in the refrigerator for 24 hours prior so that they may open easily.
  2. Cut the clams in half (placing the knife through the opening of the back of the clam) and leave the clam meat on the 1/2 shell.
  3. Remove the meat and allow it to cool completely.
  4. Slice the clam meat into thin bite-sized pieces.
  5. In a bowl, combine the yuzu juice, lime juice, rice wine vinegar, soy sauce, mirin, olive oil, shallot, chilli and yuzu zest.
  6. Add the sliced clam meat and gently toss.
  7. Allow to marinate for 10–15 minutes in the refrigerator.
  8. The citrus will lightly cure the clam while maintaining its delicate texture.
  9. Finish with chives and a small pinch of sea salt.
The Storm Shell Clam
The Clam

The Storm Shell Clam

Deep-water surf clam with a clean, sweet flavour and a firm bite, the raw-bar and broth specialist of the collection. Available frozen and MAP-live, kitchen-ready.

Meet the Storm Shell
From our waters to your kitchen

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Loose-live, MAP-live, blanched and IQF formats, delivered kitchen-ready with weekly availability updates.

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