Clam Ceviche

• lb razor clams or 1 lb littleneck clams↗1 lb
• pink grapefruit, peeled and segmented juices reserved↗1
• teaspoon pink peppercorns1 teaspoon
• fresh mint leaves, slivered↗12
• tablespoon extra virgin olive oil↗1 tablespoon
• kosher salt↗
• tortilla chips, for serving (round)

Step-by-step instructions

1. 1

   Gently pry clam shells open and cut out meat; dice meat into 1/2 inch pieces, discarding any dark, gritty parts and the dark, hard siphon, and place diced meat into a bowl.

2. 2

   Dice grapefruit and add to bowl along with any reserved juice, the pink peppercorns, mint, and olive oil; stir to combine.

3. 3

   Cover, and refrigerate 3 hours.

4. 4

   After marinating, season the clam mixture with salt to taste.

5. 5

   Serve with tortilla chips or drain well and serve piled on individual chips like a canape.