Ceviche with canned cockles

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

• 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.
• In a bowl add: the diced avocado, tomato, mango, julienned onion and grated ginger. Add the cockles and half of the reserved canned broth.
  
• 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.
• Stir well all the ingredients. Serve with some kikos (or salted fried corn) to add a crunchy touch, and that's it!