The Chef
Anthony Bourdain of Brasserie Les Halles

Servings
8 people

Ingredients
4 to 5 limes, juiced
1 clove garlic, minced
1 medium red onion, thinly sliced
2 to 3 serrano peppers, seeded and minced, to taste 
Sea salt and freshly ground white pepper
¼ cup finest extra-virgin olive oil
12 ounces calamari, thinly sliced
1 pound red snapper or grouper, thinly sliced
24 to 32 littleneck clams
1 tablespoon chopped cilantro, optional

Cooking Instructions
Add all the ingredients (except cilantro) to a nonreactive glass or stainless-steel bowl, and marinate about 10 minutes in the refrigerator.

Strain the juice from the seviche, and serve the juice in 8 chilled short glasses. Arrange the seviche in 8 martini glasses. Garnish with cilantro.

Best With
Suggested Menu: scrambled eggs with smoked nova scotia salmon, chives, and crème fraîche, topped with a healthy heap of osetra caviar, on a buckwheat blini; blood-orange mimosa; strawberries tossed with balsamic vinegar and a chiffonnade of mint