Ceviche De Conchas Negras is a Peruvian dish which is a variation of the famous ceviche but made using large black clams (the Conchas Negras). It is rich in nutritional value and said to have aphrodisiac properties.
Although conchas negras (also known as black scallops) are generally harvested in the region of Tumbes in Peru, this dish is popular throughout the Northern and Southern coasts of the country, and in big cities such as Lima.
Popular for its succulent flavor, Ceviche de Conchas Negras is considered to be an energy boosting food. It’s also low in calories and fairly low in cholesterol too.
However, despite its taste and health benefits, conchas negras today are at risk of extinction. As a result, every year a closed season for harvesting and consuming them is declared by the government, which helps to limit the consumption of the dish.
History & Cultural Significance
Some Peruvian historical sources claim that ceviche originated among the Moche, a coastal civilization that started to grow in the current-day northern Peru approximately 2,000 years ago.
The ancient Filipino dish kinilaw is believed to be another possible origin as the dish is extremely similar to ceviche.
Ceviche, today, has been acknowledged as a part of Peru’s national heritage. In Peru, a National Ceviche Day is also celebrated in order to honor the importance of the dish to the national cuisine.
Peruvian Ceviche De Conchas Negras Recipe
Ceviche De Conchas Negras is a Peruvian dish which is a variation of the famous ceviche but made using large black clams (the Conchas Negras). It is rich in nutritional value and said to have aphrodisiac properties.
Ingredients
- Fresh or live black shells - 24
- Lemons - 10
- Large onion - 1
- Chili pepper- 1
- Chopped cilantro - 2 tbsp
- Garlic minced - 1 tbsp
- Ground hot pepper (optional) - 1 tbsp
- Salt and pepper - to taste
Instructions
- Make sure that all the black shells are properly closed. Don’t include the ones which aren’t well closed as they are still undergoing their process of decomposition.
- Before opening them, wash them all carefully and properly.
- Take a knife or machete and start opening the black shells very carefully. Do not spill the juice that they contain. Once opened, place them on a container.
- Add salt and pepper to taste and marinate the shells well.
- Now it’s time to add the crushed garlic and the chopped cilantro. Mix the ingredients properly so that all the flavours are soaked in completely.
- Take the chilli pepper and chop it into very small pieces. If you prefer your food with extra spice, then you can chop the whole pepper without separating its seeds. Throw them into the bowl with the shells and mix well.
- Boil water in a container and keep it aside to cool with salt added to it. Now, take the onion and chop it into julienne strips. Pass them through the boiled water and place them into another container.
- Add the shells to the container with the chopped onion and mix everything well.
- Squeeze all the lemons and add the juice to the bowl. Don’t let the seeds of the lemons fall into the bowl. Marinate it for approximately 5 minutes.
- Stir everything and there you have it. Your delicious dish is ready to be served.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 1079Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 87mgCarbohydrates: 219gFiber: 18gSugar: 11gProtein: 40g