Clam Ceviche - cooking recipe

Ingredients

1 lb razor clams or 1 lb littleneck clams
1 pink grapefruit, peeled and segmented juices reserved
1 teaspoon pink peppercorns
12 fresh mint leaves, slivered
1 tablespoon extra virgin olive oil
kosher salt
tortilla chips, for serving (round)

Preparation

Gently pry clam shells open and cut out meat; dice meat into 1/2 inch pieces, discarding any dark, gritty parts and the dark, hard siphon, and place diced meat into a bowl.
Dice grapefruit and add to bowl along with any reserved juice, the pink peppercorns, mint, and olive oil; stir to combine.
Cover, and refrigerate 3 hours.
After marinating, season the clam mixture with salt to taste.
Serve with tortilla chips or drain well and serve piled on individual chips like a canape.