Grilled Littleneck Clam And Mexican Corvina Ceviche

Name: Grilled Littleneck Clam And Mexican Corvina Ceviche
Ingredients: 6 littleneck clams, washed; 6 ounce corvina fillet, diced small; 1/4 white onion, diced; 1/4 tomato, diced; 1/2 avocado, diced; 1 ounce cilantro, diced; 3 limes, juiced; 3 lemons, juiced; 2 ounce ginger ale; 1 pinch of paprika; 1 dash of salt; 1 dash of pepper

Salt Creek Grille Princeton|July 6, 2015 11:53 am EST

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

Servings

1

Ingredients

6 littleneck clams, washed
6 ounce corvina fillet, diced small
1/4 white onion, diced
1/4 tomato, diced
1/2 avocado, diced
1 ounce cilantro, diced
3 limes, juiced
3 lemons, juiced
2 ounce 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!