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Chilean Pink Clam Ceviche in Green Sauce Recipe
Chilean Pink Clam Ceviche in Green Sauce Recipe

This delicious recipe combines a Chilean appetizer staple, pink clam (Mesodesma donacium), with a refreshing green sauce, creating a perfect mix.

How to make Pink Clam Ceviche?

Pink clams in green sauce is a simple ceviche-type recipe where the quality and freshness of the ingredients are key for an unforgettable result.

Nutritional Information

Category: Appetizers
Cuisine: Chilean
Calories: 300
Preparation: 45 minutes
Cooking: 10 minutes
Servings: 4 people

Pink Clam Ceviche in Green Sauce recipe


  • 24 fresh pink clams
  • 4 lemons
  • 2 diced green onions
  • 2 tablespoons of oil
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped cilantro
  • 1 teaspoon chopped garlic
  • Sea salt


  1. Boil water in a medium pot, turn off the heat, add the diced green onions, let it sit for 5 minutes, strain well, cool, and set aside.
  2. In a bowl, mix the chopped cilantro and parsley with the diced green onion, garlic, oil, freshly squeezed lemon juice, and sea salt. Stir to blend the flavors and aromas. Adjust seasoning if necessary.
  3. Open the pink clams in half, remove the tongues, and optionally clean and reserve the shells. Thoroughly clean the pink clam tongues and set aside.
  4. Cover the pink clam tongues with boiling water and let them sit for 5 minutes or until they turn pink. Apply the same procedure if using the shells.
  5. Strain well and distribute the pink clam tongues on a wide, shallow dish, covering them with the green sauce.
  6. Serve the ink clams in green sauce immediately, optionally on their own shells, accompanied by quartered lemons and a glass of Chilean white wine.

Bout Pink Clams

Pink clams are a bivalve mollusk from the Mesodesmatidae family, native to the western coast of South America, from Peru to Chile, living buried in sandy beaches with heavy surf.

Did you know?

You can use good quality frozen pink clams, but make sure to thaw them normally 24 hours in advance.


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