Razor Clam Ceviche

appetizers dinner meal planning razor clams Recipes

Razor Clam Ceviche

A tasty mid-summer treat - this is a cool dish for a hot day.  


Make sure to reserve a little of the main ingredients at the start for the finishing touches at the end. 

When you segment the grapefruit make sure to remove both the peel and the pith (the white layer between the peel and the flesh of the fruit). And if you want to get fancy you can call the grapefruit segments 'supremes'. 


  • 1lb fresh or frozen cleaned razor clams
  • 1 bunch cilantro
  • 2 limes
  • 2 grapefruits
  • 2 serrano peppers
  • 1/2 red onion
  • 2 radishes (any type will do!)
  • 1 avocado
  • A bag of chips for scooping - Chef Dillon specifically recommends Juanitas chips if you can get your hands on them. 


Slice razor clams into 1/8inch strips (if using frozen razor clams, thaw first and then slice).

Remove the seeds from the serrano peppers (use gloves for safety). Peel and segment the grapefruits. Remove stems from cilantro. Juice limes.

With a small amount of each (and a whole grapefruit) reserved, combine serrano peppers, cilantro, limes and 1 grapefruit in a blender. Blend until smooth. Add salt to taste. In a bowl, pour this mixture over the razor clams.

Slice red onion and radish as thinly as possible and add to bowl. Cut avocado into small cubes and add to bowl. Arrange extra serrano pepper slices, grapefruit segments and cilantro on top to garnish.

Grab your bag of chips and start scooping! 

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