Ceviche de berberechos
Serves 1
Directions
- 1Open the tin of cockles.
- 2Drain some of the liquid from the tin.
- 3Pour the cockles onto a plate.
- 4Open another tin of cockles and add them to the plate.
- 5Cut the lemons and squeeze their juice over the cockles.
- 6Halve the avocado, remove the pit, and dice the flesh.
- 7Add the diced avocado to the plate.
- 8Finely chop the tender onion.
- 9Add the chopped onion to the plate.
- 10Season with salt.
- 11Drizzle with extra virgin olive oil.
- 12Add a splash of vinegar.
- 13Mix the ingredients together.
- 14Transfer the ceviche to a serving dish.
- 15Season with freshly ground pepper.
- 16Serve with crystal palitos.
Ingredients
- 2 tins cockles in brine
- 2 lemon
- 1 avocado
- to taste onion
- to taste salt
- to taste extra virgin olive oil
- to taste vinegar
- to taste pepper
- cristal mini palitos
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