Servings

RAZOR CLAM CEVICHE WITH SPHERIKA TROUT ROE

INGREDIENTS

  • 4 razor clams
  • 3 limes
  • Purple onion
  • Spherika trout roe
  • Slice of rocoto pepper without sedes
  • Salt
  • Pepper
  • Coriander

PREPARATION

  1. 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.
  2. 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.
  3. Serve the razor clams in their shells and top with Spherika trout roe

 

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