Clam Ceviche

Directions

1. 1
   Gently pry clam shells open and cut out meat; dice meat into 1/2 inch pieces, discarding any dark, gritty parts and the dark, hard siphon, and place diced meat into a bowl.
2. 2
   Dice grapefruit and add to bowl along with any reserved juice, the pink peppercorns, mint, and olive oil; stir to combine.
3. 3
   Cover, and refrigerate 3 hours.
4. 4
   After marinating, season the clam mixture with salt to taste.
5. 5
   Serve with tortilla chips or drain well and serve piled on individual chips like a canape.