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Recipe: Ceviche with Cockles

2p / 15min

Ingredients:

  • 1kg cockles
  • 125ml coconut milk
  • 2tbsp tamarind paste
  • 1 tangerine, juice
  • 1 lime, juice
  • 1 chilli, cut confetti.
  • parsley 1 hand full finely chopped

Preparation:

  1. Rinse the cockles and then put them for 1 hour in cold water with salt so that they spit out the sand.
  2. Cook the cockles for 10min till they start to open up.
  3. Seeve the cockles and put the broth back in the pan.
  4. Add the coconut milk, tamarind and the juice of 1/2 tangerine to the juice of the cockles, let it cook for 1 minute.
  5. Let it cool down, first outside the fridge and when it's cool enough in the fridge.
  6. Put the cockles in a bowl and pour some of the coconut mix over the cockles. Garnish with the chilli, parsley and finish with the juice of the lime and 1/2 tangerine.
  7. Pour the broth in small cups for on the side, make sure it is really cold like a good gazpacho. This combination is so fresh for a sunny feel!

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