Name: Ceviche with canned cockles
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: En
Ingredients: 1/2 avocado; 1/2 tomato; 1/2 red onion; 1/4 mango; Ginger (a piece the size of half a garlic clove); 3.5 oz cockles (1 can); 1/2 lemon; 1/2 lime; 1 tablespoon extra-virgin olive oil; A few drops of Tabasco; Ground black pepper; Salt (to taste); Fresh cilantro leaves (a handful); Kikos (salted fried corn, a handful)

Ceviche with canned cockles

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Starter

Very Easy

15 min

Ceviche is a traditional Peruvian dish in which raw fish, marinated in lime or lemon juice, takes center stage. At Petitchef, we’ve made a quick version using a can of cockles, with a truly surprising result. It’s an explosion of flavor and color, combining the best of the sea with the sweetness of mango and avocado. Perfect as a light starter or for impressing your guests at a special meal with almost no effort.

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.

Ceviche with canned cockles - Preparation 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.

Ceviche with canned cockles - Preparation 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.

Ceviche with canned cockles - Preparation step 4

Mix all the ingredients well. Serve with kikos (salted fried corn) for a crunchy contrast, and you’re done!

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Observations

How can I substitute cockles?
You can substitute canned cockles with shrimp or fresh fish (sea bream, salmon). If using fresh fish, you’ll need to freeze it beforehand for at least 5 days at -20°C (-4°F) or lower to prevent anisakiasis.

How can I substitute Tabasco in this cockle ceviche?
You can use any hot sauce you like and adjust the amount to suit your tolerance for spicy food. You could use sriracha, hot chili sauce, piri piri, Tajín, chili flakes, or a little fresh chili pepper...

What other ingredients could I add?
You can add sweet corn, ají amarillo, cumin, green olives, or pistachios.

What should I serve with this ceviche?
Feel free to serve it with tortilla chips, nachos, crackers, or salted crackers.

Tip for avoiding bitterness:
Don’t squeeze the half lime or half lemon too hard, as this can make the dish bitter.

How long can I keep this recipe?
To fully enjoy this ceviche, we recommend eating it the same day, as the acidity of the lemon could change the texture of the cockles and make them less pleasant to eat.