Clam Ceviche: Great Summer Appetizer

Marinated Clam Ceviche Salad

For marinade:

2 pounds clams, removed from shell (shucked)
2 onions, minced
2 cloves garlic, crushed
1/3 cup olive oil
Ľ cup fresh parsley, chopped
2 Tablespoons lemon juice or lime juice
Salt and pepper to taste

For salad:

1 head red lettuce, cleaned and torn
2 hard-boiled eggs, sliced
1 Haas avocado, cut into wedges
2 tomatoes cut into wedges

Combine the onions, garlic, oil, parsley, lemon juice and salt and pepper in a bowl and mix well. Stir in the clams and let marinate (refrigerated) for at least two hours. Drain clams, set marinade aside.

Arrange lettuce on plates, mound clams on lettuce and ring with eggs, avocados and tomatoes. Drizzle with marinade. Serve.

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