Clam And Sweet Potato Ceviche Recipe

Jul 31, 2014 1:00 pm

Fresh seafood exploding with bright flavors

Fresh sapelo island clams are steamed and tossed with a lemon-lime leche, jalapenos, corn and sweet potatoes for a stunning ceviche.
Fresh sapelo island clams are steamed and tossed with a lemon-lime leche, jalapenos, corn and sweet potatoes for a stunning ceviche.
 

Music To Your Mouth has been one of the food and drink world’s best-kept secrets for the past seven years, a chef-studded festival held on the grounds of Palmetto Bluff in the South Carolina low country. Last year’s celebrations included guest chefs showcasing the region's cuisine, intimate music performances and a boat cruise with John Currence, Allan Benton, Julian Van Winkle and, predictably, some of the best pork and bourbon to ever be served at sea. A few weeks back we hosted a party in New York City with Music To Your Mouth and snagged this recipe from Palmetto Bluff executive chef Brandon Carter. His calls for Sapelo Island clams, native to Georgia, but any small sweet clams like littlenecks will be delicious. 

Servings: 4 - 6

Ingredients

Leche
2 limes, juiced
2 lemons, juiced
1 inch ginger, peeled and grated
2 stalks celery, grated
1/4 red onion, grated
4 sprigs cilantro
Garnish
1/4 red onion, short julienned
3 tablespoons cilantro, chopped
2 jalapeños, seeded and small diced
2 dozen sapelo island clams, steamed in white wine and shucked
1 sweet potato, diced and cooked in orange juice with star anise and honey
1 ear corn, boiled and cut off the cob
3 tablespoons Georgia olive oil
Directions: 

For the leche:

  1. Combine all ingredients in a bowl and muddle.
  2. Allow to sit for 20 minutes and strain.

For the garnish:

  1. Combine all ingredients with the leche.
  2. Season with salt and serve.

Find more ceviche on Food Republic:

This post is brought to you by our friends at Music To Your Mouth

Amstel Light

Level of Difficulty: 
Moderate
Prep Time: 
30 minutes
Cooking Time: 
45 minutes
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