Ceviche de berberechos

Serves 1
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Directions

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