4. Clams/Scallops/Abalone
Some restaurants will serve clam or scallop ceviche and it’s a whole other ball game. If you’re a big fan of clams on the half-shell, this style of ceviche is definitely for you. Make sure you pick small clams so that the eating process is easier, and they’re more tender rather than toothsome. Make sure you let them spit their sand out so you don’t get a mouthful of grit.
Some people think adding pepper or cornmeal into the water that the clams are sitting in can help them spit out their sand faster, but the jury is still out on how true it is, or whether that’s just an old wive’s tale. As long as you allow them a few hours to complete their purge, it should be fine.
You should definitely salt the water since clams, while they can deal with brackish water, in general, need some salt (freshwater clams shouldn’t be eaten raw.) Cherry-stone clams are especially great for this particular dish, and you can practice shucking them. You can reserve the clam juice for a Bloody Mary brunch! Scallops, on the other hand, you can use either ocean scallops or bay scallops. Both are quite delicious.
The big ocean scallops could benefit from a quick sear to add a hint of smokey flavor to it, but it’s not necessary if you don’t have the time or the energy. Finally, if you have the chance to get your hands on abalone, this is a great dish to showcase it. Delicious, slightly sweet, and full of the ocean’s flavor, you’ll want this ingredient just cooked.