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Tuna & Razor Clams Ceviche

Chef Carlo von Mühlenbrock

Courtesy of ProChile

(Serves 6)


  • 1½ lb fresh tuna fillet
  • 6 oz. razor clams
  • ½lb onion
  • 1.7 oz. coriander
  • 11.6 oz. lemon juice
  • 5.2 fl. oz. Chilean extra virgin olive oil
  • 1 cup of sweetcorn
  • 1 teaspoon of merquén
  • Salt and pepper


  • Cut the tuna fillet into one centimetre cubes and set aside.
  • Peel the onions and cut them into six half moons, leaving the root so they do not fall apart. Grill them on both sides and season them. Then bake them in a medium oven until they are soft and golden.
  • Put water and salt into a saucepan, bring it to the boil and blanch the razor clams for 20 seconds. Plunge them into a bowl of cold water and ice. Cut them into strips.
  • To make the dressing, mix the lemon juice, olive oil, segments of roasted onions, razor clams and coriander.
  • Finally add the ready-seasoned tuna and sprinkle with merquén. To make the mixture more refreshing, ice cubes can be added just before serving. Decorate with sweetcorn and watercress.
  • Click here for more truly delicious dishes:
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The National Association of Manufacturers of Olives and Olive Oil (ChileOliva) is the Chilean organization that brings together more than 70% of SME companies directly involved in the production of extra virgin olive oil, supplying and manufacturing raw materials, bottling and reselling of this product. In terms of production, ChileOliva partners manage more than 60% of the country's land planted with olive trees for olive oil production and more than 90% of exports to foreign markets.

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