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littleneck clams oysters lemon juice lime juice shrimp cucumber red onion fresh cilantro parsley tomato chile extra-virgin olive oil salt tortilla chips
Viewed: 3 - Published at: 6 years agoIngredients
- 50 littleneck clams, scrubbed clean
- 25 Blue Point oysters, cleaned
- 3/4 cup lemon juice
- 2/3 cup lime juice
- 2 pounds large shrimp, peeled, deveined, tails removed
- 1 cup diced cucumber, seeds removed
- 1 cup diced red onion
- 1/3 cup chopped fresh cilantro
- 1/3 cup chopped Italian flat-leaf parsley
- 1/4 cup diced tomato, seeds removed
- 1 habanero chile, finely diced
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- Corn tortilla chips, for serving
Method
- Preheat the oven to 350 degrees F.
- Scatter the clams and oysters on a baking sheet and roast in the oven just until they begin to open up, 5 to 7 minutes.
- This will make the shucking process easier.
- In a large bowl, combine the lemon juice and lime juice.
- Stir to combine.
- Shuck the oysters and clams, with their natural juices, into the bowl.
- Chop the shrimp and add to the bowl.
- Stir gently to combine the seafood with the citrus juice.
- Cover and allow to sit for 2 hours in the refrigerator.
- Add the cucumbers, red onions, cilantro, parsley, tomatoes and chile to the seafood and mix well.
- Add the olive oil and salt and pepper to taste.
- Mix again and allow to sit in the refrigerator for an additional 1 1/2 hours before serving.
- Serve chilled, with corn tortilla chips.
- This recipe was created by a contestant during a cooking competition.
- The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
