Canned Cockle Ceviche: the New Summer Sensation

Cockle ceviche has become one of the most striking appetizers of the summer. Its success lies in the simplicity of its preparation, the balance between flavor and freshness, and a presentation that combines tradition and trend: it is served directly in the can itself.

The step-by-step recipe is detailed below. The necessary ingredients are as follows: 3 cans of cockles in brine, 1/2 lime (juice), 1 avocado, 1/2 red onion, fresh cilantro leaves, and fried corn kernels.

Preparation:

1. Open the cans of cockles and strain the broth through a fine or cloth strainer to remove impurities. Mix the resulting liquid with the juice of half a lime.
2. Dice the avocado and cut the red onion into very thin wedges.
3. Place the cockles in a bowl with the avocado and onion. Add the reserved liquid and marinate for 30 minutes in the refrigerator.
4. Incorporate fresh cilantro leaves to taste and lightly crushed fried corn kernels to add a crunchy touch.
5. Plate in the cans themselves. You can decorate with an additional cilantro leaf or a little lime zest.

For those who enjoy more intense flavors, it is possible to add a few thin slices of red chili or cayenne pepper. This recipe yields approximately two servings per can and is ideal as a fresh starter, with marine, acidic, and saline notes.