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Cockle Ceviche
Real Academia de Gastronomía
Madrid, Spain
Original recipe using canned fish, by chefs Pepe Solla and Juan Antonio Medina.
The base is a thick slice of lime with cockles, sweet corn or baby corn, and chili slices placed on top. The preserving liquid from the canned cockles is mixed with lemon juice and chopped green onion, and then sprinkled on top.
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Details
- Title: Cockle Ceviche
- Location: A'barra restaurant (Madrid, Spain)
- Rights: David de Luis
- Products: Catedral de Navarra
- Photographer: David de Luis
- Chef: Pepe Solla, Juan Antonio Medina
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