Ceviche is a traditional Peruvian dish in which raw fish, marinated in lime or lemon juice, is the real protagonist. At Petitchef, we have made a quick version, using a can of cockles, with a really surprising result. An explosion of flavor and color that combines the best of the sea with the sweet touches of mango and avocado. Perfect as a light starter or to surprise your guests with a special meal with almost no effort.
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!