Cebiche de Conchas Negras

Conchas negras — inky black-shelled blood clams — are the prized raw shellfish of Peru's northern coast, especially the port city of Tumbes. Their deep reddish flesh carries an intense briny sweetness that pairs brilliantly with the fiery ají amarillo and bitter Seville orange in the leche de tigre. Eating them raw is a celebrated coastal ritual.

Serves: 4

Ingredients

• 400g (14 oz) fresh black clams (conchas negras) or blood clams, shucked, liquor reserved
• Juice of 6 limes (about 120ml / ½ cup)
• Juice of 1 Seville orange, or 2 tbsp (30ml) regular orange juice + 1 tbsp lime juice
• 2 ají amarillo peppers, deseeded and finely minced (or 2 tbsp ají amarillo paste)
• 1 clove garlic, finely grated
• 1 tsp fresh ginger, finely grated
• 1 tsp salt
• ½ red onion (80g / 3 oz), finely sliced into crescents
• 3 tbsp fresh coriander (cilantro), roughly torn
• 1 tbsp fresh celery leaves
• 4 tbsp (60ml) reserved clam liquor
• 1 sweet potato (250g / 9 oz), boiled, peeled, sliced
• Cancha (toasted Peruvian corn kernels) or toasted corn nuts, to serve

Instructions

1. Rinse the shucked clams under cold water and pat dry. Keep chilled until the moment of assembly.
2. Whisk together the lime juice, orange juice, ají amarillo, garlic, ginger, salt, and reserved clam liquor to form the leche de tigre.
3. Toss the red onion slices with a pinch of salt and let stand 2 minutes; rinse briefly under cold water and drain.
4. Combine the clams and onion in a cold bowl. Pour over the leche de tigre and toss gently.
5. Let cure for no more than 2 minutes — black clams are eaten nearly raw to preserve their texture.
6. Stir in the coriander and celery leaves.
7. Serve immediately on chilled plates with sliced sweet potato and cancha on the side.

Cook's Notes: Buy only the freshest, live black clams from a trusted fishmonger; this is a raw preparation. The sweet potato acts as a palate reset between bites of intensely briny ceviche — do not omit it.