Coastal Stall · Black Clam Ceviche
Curtido de Concha Negra
📷 Closely related photo — Photo: Maryte Peralta / Wikimedia Commons · CC BY-SA 4.0
Black clams are harvested by hand from mangrove roots at low tide, a job so demanding it's mostly done by women known locally as "concheras" who wade into the mud for hours.
Black clams pulled from Gulf of Fonseca mangroves, chopped and marinated raw in lime juice with onion, tomato, and chile until the meat firms. Choluteca's coastal stalls serve it cold in plastic cups.
Why it's made this way: The Gulf of Fonseca's mangrove estuaries along Choluteca's coast are one of the few places in Honduras with a black clam population, making this a strictly southern specialty.
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Part of World of Street Food — 690 dishes from 118 countries.
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