Grooved Carpet Shell Clams in Ceviche with Passion Fruit

At Sosa Ingredients, our passion has always been to push creativity and culinary techniques to new frontiers, so today we present a unique recipe: Grooved Carpet Shell Clams in Ceviche with Passion Fruit, part of our portfolio of creations developed with Flaxfiber, a thickener that has revolutionized our kitchens and inspires us to explore unexpected and exciting techniques.

Ceviche, a dish of Latin American origin, stands out for its technique of marinating fresh ingredients (often fish and seafood) in citrus, creating an explosion of fresh and vibrant flavours. This preparation, which has transcended borders and conquered the international culinary scene, is a clear example of how traditions can be transformed into innovation.

In this recipe, we have combined the delicacy of Grooved carpet shell clams with the exoticism and freshness of passion fruit, resulting in a sophisticated dish that will surprise the senses.

Discover and experiment!

Since its launch, Flaxfiber has amazed chefs and culinary enthusiasts with its versatility and culinary scope.

Don’t miss the opportunity to try this recipe, which you will find at the end of the post. In addition, we invite you to explore the complete dossier, with other innovative recipes created with Flaxfiber, and download it with a simple click.

Grooved Carpet Shell Clams in Ceviche with Passion Fruit

This recipe of clams in passion fruit ceviche has been calculated for 1 serving (200G).

Ingredients

  • Main dish: Grooved Carpet Shell Clams in Ceviche with Passion Fruit
    • 80g - Tiger's milk with passion fruit
    • 200g - Large grooved carpet shell clams
    • 2g - Freeze-dried corn
    • 15g - Pickled red onion
    • 1g - Coriander shoots
    • 5g - Celery brunoise
    • 0,5g - Grated lime
  • Tiger's Milk with Passion Fruit
  • Pickled Red Onion
    • 60g - Pickled red onion julienne
    • 100g - Mineral water
    • 60g - Apple vinegar
    • 8g - Salt
    • 20g - Sugar

Prepared by

  • Tiger's Milk with Passion Fruit
    1. Grind the mixture with an electric mixer for 30 seconds to obtain a correct emulsion.
  • Pickled Red Onion
    1. Mix the sugar and salt with the water and dissolve by heating to 60°C.
    2. Add the vinegar and the julienned onion and let cool.
    3. Place in a plastic bag suitable for vacuum packing machines. Vacuum pack 100%.
    4. Let stand cold for at least 1 hour before use.
  • Main dish: Grooved Carpet Shell Clams in Ceviche with Passion Fruit
    1. Open the clams live and discard the shells.
    2. Arrange the shell-less clams in a circle on a plate.
    3. Arrange the ingredients randomly.
    4. Finish the dish by adding the tiger milk with passion fruit.

Share this recipe

Other recipes that may interest you

Products
Products