Grilled Littleneck Clam and Mexican Corvina Ceviche

Learn how to make one of Salt Creek Grille Princeton's favorite summertime dishes - Ceviche! 
Contributor

Learn how to make one of Salt Creek Grille Princeton's favorite summertime dishes - Ceviche! 

Ingredients

  • Littleneck Clams, washed
  • 6  Ounces  Corvina Fillet, diced small
  • 1/4  White Onion, diced
  • 1/4  Tomato, diced
  • 1/2  Avocado, diced
  • 1  Ounce  Cilantro, diced
  • Limes, juiced
  • Lemons, juiced
  • 2  Ounces  Ginger Ale
  • 1  Pinch of  Paprika
  • 1  Dash of  Salt
  • 1  Dash of  Pepper

Directions

Combine all liquid ingredients and spices, then submerge all raw seafood into acidic mixture for two days mixing every 8 hours.  Serve with tortilla chips, and enjoy!

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.