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Cockles (Berberechos) Conservas Ceviche

June 27, 2017

Cockles (Berberechos) Conservas Ceviche

Drain a tin of cockles and add fresh lime juice, diced tomatoes, red onions, avocado. Toss around a little. Top with fresh cilantro and smoked paprika. Chill for a bit. Add some croutons for crunch. Serve to the delight of all.

Ingredients available on this very website:

For additional recipes and serving suggestions for Spanish conservas, please see our aptly named Recipes & Serving Suggestions page.


A variation of this recipe from EL PAÍS.


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