A fresh, direct Lambayeque ceviche of tiny coastal clams. Palabritas are purged of sand and tossed to order with lime, ají limo, red onion, cilantro and seaweed. Toasted corn alongside completes this briny, citrusy northern Peruvian bite.
Inspect the palabritas and discard any broken or spoiled shells. Mix the cold water with part of the salt, submerge the clams and purge them for 15 minutes so they release sand. Lift them out of the container without pouring the sediment back over them, then drain thoroughly.
Thinly slice the red onion, chop the ají limo and cilantro, and cut the fresh seaweed into manageable pieces. Squeeze the limes immediately before making the ceviche and strain the juice, avoiding excessive pressure on the white pith so bitterness does not enter the marinade.
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Place the well-drained palabritas in a bowl and add the lime juice, half the ají limo, most of the cilantro, and the remaining salt. Toss for 30 seconds. Add the onion, remaining chili, and fresh seaweed, then toss for another 30 seconds. It should taste cold, bright and briny; do not leave it to marinate for long.
Serve the ceviche immediately with all of its juices, finish with the remaining cilantro, and add the toasted corn alongside. The palabritas should retain a firm, fresh bite, with crisp onion and lively lime. And that's it—Lambayeque in a tiny, briny, dangerously snackable form. 🐚🍋
