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Yes, ceviche-ish would be a more apt description of this appetizer recipe. However, the tiny yet plump sweet cockles (berberechos) are freshly caught just before they go into the tins, and the time spent marinating there, in anticipation of being used in this very recipe, only serves to enhance their flavor.
Total Time: 10 minutes.
1. Drain a tin of cockles (berberechos) 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.
2. You'll notice the lack of specificity in the amounts for each ingredient. This is purposeful. Adapt proportions to your liking. Make it your own.
3. Serve in the handy tins the cockles arrive in, to the delight of all.
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