CEVICHE WITH CANNED COCKLES

Starter

Ceviche is a traditional Peruvian dish in which raw fish, marinated in lime or lemon juice, is the real protagonist. At Petitchef, we have made a quick version, using a can of cockles, with a really surprising result. An explosion of flavor and color that combines the best of the sea with the sweet touches of mango and avocado. Perfect as a light starter or to surprise your guests with a special meal with almost no effort.

Ingredients

  • 1/2 avocado
  • 1/2 tomato
  • 1/2 red onion
  • 1/4 mango
  • Ginger (a piece the size of half a garlic)
  • 3.5 oz cockles (1 can)
  • 1/2 lime
  • 1/2 lime
  • 1 tablespoon of extra virgin olive oil
  • Tabasco drops
  • Ground black pepper
  • Salt (to taste)
  • Fresh cilantro leaves (a handful)
  • Kikos (salted fried corn, a handful)

Materials

  • Cooking board
  • Knife
  • Bowl

Preparation

  • Step 1:

    Prepare all the ingredients: Avocado: Peel, pit and dice. Tomato: Wash and dice the tomato. Mango: Peel and cut into cubes. Purple onion: Peel and cut into thin strips (julienne). Cockles: Drain the cockles, keeping half of their juice. Ginger: Peel and grate the ginger.

  • Step 2:

    In a bowl add: the diced avocado, tomato, mango, julienned onion and grated ginger. Add the cockles and half of the reserved canned broth.

  • Step 3:

    Season with the juice of half a lemon, the juice of half a lime, the spoonful of olive oil and salt and pepper to taste. Season with a few drops of Tabasco. Let stand 5 minutes at room temperature. Meanwhile, wash and chop some fresh coriander leaves. Add them to the ceviche.

  • Step 4:

    Stir well all the ingredients. Serve with some kikos (or salted fried corn) to add a crunchy touch, and that's it!

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2024-10-23T06:32:10Z