Clam Ceviche with Sweet Potato

Instructions

1. Prepare the Sweet Potato

   5 min hands-on7 min waiting

   • Peel the sweet potato and cut into 1cm chunks. Add to a saucepan and cover with water.
   • Bring to a boil, reduce heat to simmer, and cook for 7-10 minutes until fork-tender.
   • Drain and set aside to cool completely.

2. Make the Citrus Marinade

   6 min hands-on10 min waiting

   • Finely chop cilantro stalks and place in a mixing bowl.
   • Mince red chili to taste and add to the bowl.
   • Juice limes, orange, and lemons, then pour juice into the bowl.
   • Peel and grate ginger, then stir into the citrus mixture.
   • Season lightly with salt and let rest for 10-15 minutes.

3. Prepare the Onion

   3 min hands-on5 min waiting

   • Thinly slice the onion using a mandoline or sharp knife.
   • Rinse slices under cold running water to mellow sharpness.
   • Transfer to a bowl of ice water for 5-10 minutes to enhance crispness.

4. Fry the Tortillas

   5 min hands-on

   • Heat olive oil in a deep saucepan over medium-high heat to 180°C (350°F).
   • Fry taco shells for 30-45 seconds until golden and crispy.
   • Remove with tongs and drain on a paper towel-lined plate or wire rack.
   • Season lightly with salt while still warm and set aside to cool.

5. Prepare the Clams

   2 min hands-on

   • Cut cooked, breaded clams into bite-sized chunks.
   • Add clams to the citrus marinade with olive oil and stir to coat evenly.

6. Combine Onion and Clams

   2 min hands-on5 min waiting

   • Drain half of the onion slices from ice water and pat dry.
   • Stir into the marinated clams and let sit for 5 minutes.

7. Prepare Avocado and Assemble

   3 min hands-on

   • Peel avocado, remove pit, and cut into 1cm cubes.
   • Drain and dry remaining onion slices, add to clam mixture with most cilantro leaves.
   • Gently fold in avocado cubes.

8. Plate and Garnish

   2 min hands-on

   • Arrange marinated clam ceviche on a serving platter or plates.
   • Top with sweet potato chunks, crushed corn chips, and extra cilantro leaves.
   • Serve crispy tortilla shells on the side, broken into pieces.
   • Cooking tips:
   • To achieve perfectly crispy tortillas, ensure the oil is fully preheated before frying and avoid overcrowding the pan.
   • For a balanced flavor, taste the citrus marinade before adding the clams and adjust the seasoning as needed.
   • Use ripe but firm avocados to maintain their texture when mixed into the ceviche.
   • Serve the dish immediately after assembling to enjoy the freshness and crunch of all the elements.