Clams Ceviche with Coconut Balsamic Vinaigrette
16 Littleneck clams, clean and separated from the shell
16 shells, clean (for serving)
½ cup lemon juice
1 tsp jalapeños, finely minced
½ tsp Seasons Fleur de Sel Premium Salt
1 Tbsp red bell pepper, finely minced
1 Tbsp yellow bell pepper, finely minced
1 scallion, finely minced
1 tsp parsley, finely minced
2 Tbsp Seasons Arbequina Extra Virgin Olive Oil
3 Tbsp Seasons Coconut Infused White Balsamic (if coconut’s not your thing, try substituting Seasons Balsamico Bianco-White Balsamic)
Seasons Fleur de Sel Premium Salt, to taste
Put clam meat, lemon juice, jalapeños, and salt in a bowl and macerate for 45 minutes in the refrigerator.
Combine all vinaigrette ingredients in a small bowl to prepare the coconut balsamic vinaigrette; stir well to combine flavors.
Take clam meat out of the lemon juice bowl, add to the vinaigrette, and let sit for 10 minutes in the fridge.
Place 16 clean clam shells on a dish. Place each clam in a shell, top with vinaigrette, and serve!