Cockle Ceviche with Mango and Avocado

A refreshing, zero-cook meal for busy nights.

Inspired by Spanish culinary rogue Gipsy Chef, this 5-minute ceviche transforms humble canned seafood into a vibrant, restaurant-quality plate. Zero cooking required, maximum flavor delivered.

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Cockle Ceviche with Mango and Avocado

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Total Time:

5 mins

Yield:

2 light appetizer portions

Print this Recipe

A hyper-vibrant, super fast pescatarian dish ideal for warm evenings or exhausted weeknights when cooking is off the table. Inspired by Gipsy Chef's unapologetic approach to bold flavors, this bowl packs an anti-inflammatory punch of zinc and iron from canned cockles, skin-supporting healthy fats from avocado, and immune-boosting Vitamin C from fresh lime and mango.

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Ingredients

1 can of high quality cockles in brine (47g drained weight)

½ ripe avocado

½ small ripe mango

¼ purple onion

1 tsp fresh ginger, finely grated

1 red chili

Zest and juice of 2 organic limes

Small handful fresh coriander

Small handful fresh dill

1 tsp extra virgin olive oil

Instructions

1. Prep the fresh ingredients: Dice the avocado and mango, finely slice the red onion and chili, grate the fresh ginger, microplane the lime zest, and chop the fresh herbs.
2. Mix the ceviche: In a large mason jar, combine the prepped fruits, vegetables, ginger, and herbs. Add the cockles along with half of their canned brine. Squeeze in the fresh juice of 2 limes and add 1 tsp of extra virgin olive oil. Put the lid on and shake it well.
3. Serve: Empty 3 lime halves, cut the tip off carefully ensuring the bottom is solid or the ceviche will leak. Spoon in the ceviche and enjoy.

Chef’s Notes & Tips

Canned Cockles: In Spain, high-end canned cockles (berberechos) are prized gourmet delicacies. If you can't find canned cockles in brine, substitute with canned small clams or lightly blanched fresh cockles.

The Lime Secret: When juicing limes, stop pressing when you hit about 80% of the squeeze. Squeezing them completely dry releases bitter oils from the pith that ruin the delicate ceviche juice.

Storage: Best consumed immediately. Leftovers can be stored in an airtight container in the fridge for up to 1 day, though the lime juice will oxidize the avocado over time.

Allergens: Shellfish.

Dietary Notes: Gluten-free, Dairy-free, Nut-free, Pescatarian, Refined Sugar Free.

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