- 4 razor clams
- 3 limes
- Purple onion
- Spherika trout roe
- Slice of rocoto pepper without sedes
- One by one, put the razor clams in boiling water for a few seconds so that their shells open, then remove the meat and cut it into slices.
- Marinade the razor clams in a bowl with the lime juice, a piece of finely sliced rocoto pepper and the purple onion cut into fine strips, salt and pepper for 15 minutes. Then add the finely chopped coriander.
- Serve the razor clams in their shells and top with Spherika trout roe