Conchas negras (Anadara tuberculosa) — the black shell clam of the Peruvian and Ecuadorian Pacific coast — is used raw in ceviche, where its naturally occurring haemoglobin (the protein that makes shellfish blood look black/dark red) produces a dramatically coloured leche de tigre. This is a regional preparation from northern Peru (Piura) and the border region with Ecuador that demonstrates how the same ceviche technique produces an entirely different sensory experience with a different shellfish.
- The clams are opened raw and the meat removed — the black blood stains the leche de tigre deep burgundy - The same leche de tigre technique as PRU-01 but with clam as the protein rather than fish - The clam's naturally higher iodine content and distinctly oceanic flavour changes the character of the leche de tigre — more intensely marine
Peru (Acurio)