Razor Clam Ceviche

The ultimate outdoor tinned fish recipe.

As the warmer seasons approach, there's nothing quite like embracing the great outdoors with delicious and hassle-free meals. One underrated yet incredibly convenient option for outdoor cooking is tinned fish, like the razor clams (navajas) we will be using today. 

Whether you're planning a picnic, a camping trip, or simply enjoying a day at the beach, tinned razor clams offer a quick and easy way to elevate your outdoor dining experience.

What are the benefits of using razor clam tinned fish for outdoor cooking?

 Well, for starters, razor clam tinned fish offers convenience and ease of preparation, making it perfect for outdoor cooking activities where simplicity and efficiency are key. Its long shelf life ensures freshness, while its compact packaging makes it easy to carry and store during outdoor adventures.

How can I incorporate tinned fish into outdoor recipes?

Tinned fish can so easily be incorporated into your outdoor dining experiences. Their non-perishable nature makes them a reliable ingredient for outdoor adventures, ensuring freshness without the need for refrigeration. Whether you're crafting vibrant salads, hearty sandwiches, comforting pasta dishes, or in this case a ceviche, the versatility of tinned fish, or razor clams for this recipe, allows for creative culinary expressions. From beachside picnics to fireside cookouts, these Spanish delicacies add a touch of elegance and flavor to any outdoor dining experience. With minimal effort required for preparation, you can unleash loads of gourmet flavors and whip up delightful meals.

With that, it’s time to dive into this delicious recipe for Razor Clam Ceviche - a delicious and simple recipe that can be prepared anywhere!


Serves 3-4 people.

  • 1 can of tinned Ar de Arte Navajas (Razor Clams)
  • ½ can of tinned Berberechos (Cockles)
  • 1 whole lime
  • ¼ of fresh red chili
  • ¼ of red onion, cut in julienne
  • Salt and pepper to taste


1. Prepare the Seafood: Strain the navajas (razor clams) and the berberechos (cockles) in a colander, saving the tinned juice.

2.  Prepare the Citrus Base: In a mixing bowl, combine the saved tinned juice with the juice of the whole lime.

3. Add Spice: Cut the red chili into small pieces. Add as much spice as you prefer to the citrus base.

4. Combine Ingredients: Cut the navajas into quarters and add them to the mixing bowl. Add the whole berberechos to the bowl as well.

5. Season: Add salt and pepper to taste to the mixture. Mix the entire bowl.

6. Plate: Arrange the ceviche in a serving bowl. Garnish with julienne-cut red onions on top. Drizzle some of the citrus juice over the top and serve with a cold glass of wine!

Buen Provecho!

AR DE ARTE Razor Shell in Brine

Regular price$27.00

"Navajas al Natural." Unbelievably fresh with the taste of the sea -- that's the beauty of these razor clams (known as "navajas.") Straight from the sea in Galicia, each razor clam is fished by skilled divers from the region.

We recommend trying these razor clams without any added cooking to maintain their purity and original quality. However, they are very delicious to prepare with squeezed lemon, dashes of garlic, parsley and olive oil.

There are around 6-8 razor clams per tin.

Featuring artwork by Galician artist Fernando Rei Castiñeira. 

Front packaging of Ar de Arte Razor Clams in Brine. Featuring custom painted artwork of a singular razor clam.
An open tin image of a tin of razor clams. Featuring 8 plump razor clams in brine.
AR DE ARTE Razor Shell in Brine
AR DE ARTE Razor Shell in Brine
Enjoy your Ceviche!

The perfect dish for Spring, ready to be enjoyed anywhere!

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