{"id":3502,"date":"2010-11-24T00:20:52","date_gmt":"2010-11-24T07:20:52","guid":{"rendered":"http:\/\/www.portlandmonthly.com\/portmag\/?p=3502"},"modified":"2010-11-24T00:20:52","modified_gmt":"2010-11-24T07:20:52","slug":"some-like-it-cold","status":"publish","type":"post","link":"https:\/\/www.portlandmonthly.com\/portmag\/some-like-it-cold\/","title":{"rendered":"Some Like it Cold"},"content":{"rendered":"<p>December 2010<\/p>\n<p class=\"p1\"><strong>TWO-MINUTE CHERRYSTONE CLAM CEVICHE<\/strong><\/p>\n<p class=\"p2\">\n<p class=\"p1\">Juice of 2 lemons (about 1\/4 cup)<\/p>\n<p class=\"p1\">Juice of 5 limes (about 1\/4 cup)<\/p>\n<p class=\"p1\">1 dozen cherrystone clams, shucked<\/p>\n<p class=\"p1\">1\/2 cup diced yellow or red watermelon<\/p>\n<p class=\"p1\">1\/2 large cucumber, peeled, seeded and finely diced (about 1\/2 cup)<\/p>\n<p class=\"p1\">3 scallions, cut paper-thin on the bias<\/p>\n<p class=\"p1\">1 jalapeno, seeds removed, finely diced<\/p>\n<p class=\"p1\">2 tablespoons extra-virgin olive oil, plus high quality extra-virgin olive oil for drizzling<\/p>\n<p class=\"p1\">Coarse sea salt<\/p>\n<p class=\"p2\">\n<p class=\"p1\">Combine lemon and lime juices in a non-reacting bowl. Add the clams and let sit for 2 minutes. Pour out the citrus juices while keeping the clams in the bowl. Add watermelon, scallions, jalapeno, and the two tablespoons olive oil. Toss gently to combine.<\/p>\n<p class=\"p2\">\n<p class=\"p1\">Serve the ceviche in rinsed clam shells or chilled individual serving bowls. Drizzle each serving with high quality extra-virgin olive oil and season with coarse sea salt. Serve immediately.<\/p>\n<p class=\"p2\">\n<p class=\"p1\"><em>Source: Pasternak, David and Ed Levine, <\/em>The Young Man &amp; the Sea<em>, p. 57.<\/em><\/p>\n<p class=\"p3\">\n<p class=\"p3\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-3503\" title=\"imgp1137\" src=\"http:\/\/www.portlandmonthly.com\/portmag\/wp-content\/uploads\/2010\/11\/imgp1137.jpg\" alt=\"imgp1137\" width=\"250\" height=\"312\" srcset=\"https:\/\/www.portlandmonthly.com\/portmag\/wp-content\/uploads\/2010\/11\/imgp1137.jpg 250w, https:\/\/www.portlandmonthly.com\/portmag\/wp-content\/uploads\/2010\/11\/imgp1137-240x300.jpg 240w\" sizes=\"(max-width: 250px) 100vw, 250px\" \/><\/p>\n<p class=\"p3\">\n","protected":false},"excerpt":{"rendered":"<p>December 2010 TWO-MINUTE CHERRYSTONE CLAM CEVICHE Juice of 2 lemons (about 1\/4 cup) Juice of 5 limes (about 1\/4 cup) 1 dozen cherrystone clams, shucked 1\/2 cup diced yellow or red watermelon 1\/2 large cucumber, peeled, seeded and finely diced (about 1\/2 cup) 3 scallions, cut paper-thin on the bias 1 jalapeno, seeds removed, finely [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[12],"tags":[],"class_list":["post-3502","post","type-post","status-publish","format-standard","hentry","category-extras"],"_links":{"self":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/3502","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/comments?post=3502"}],"version-history":[{"count":3,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/3502\/revisions"}],"predecessor-version":[{"id":3559,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/3502\/revisions\/3559"}],"wp:attachment":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/media?parent=3502"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/categories?post=3502"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/tags?post=3502"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}