Our weekday dinners are most of the time the simplest and most purposeful dishes, functional and healthy recipes that we turn to in a loop. The truth is that we do not innovate too much, because at the end of the day it is difficult for us, but we can get authentic delicacies based on cans of preserves that we have in the pantry and without needing to light the fire. The first winner of MasterChef Spain, better known as Carlos Maldonado, suggests making a ceviche, but in a very simple version.
The Michelin-starred chef proposed a version of this classic of Peruvian cuisine in the program “Más Vale Tarde” on La Sexta. To do this, opt for using a can of cockles. He insists on separating the cockles from their liquid and reserving the latter to make a kind of tiger's milk. In a container, mix it with the juice of two or three limes, finely chopped fresh cilantro, a pinch of garlic powder and cumin, as well as salt and pepper to taste. Then add red onion cut into thin strips and, to give it a more intense and slightly spicy touch, add a little yellow chili paste.
We use canned preserves a lot, but the truth is that we do not innovate beyond adding a little lemon on top. The chef insists that what this gesture does is “cover the flavor of the cockles with too much acidity”, which is why he prefers lime and, as he explained in the newspaper AS, it is better to always opt for medium, so that it does not take up all the prominence of the dish.
We especially like this interpretation of ceviche that the chef has shared because it is a very simple recipe. In addition, it allows us to enjoy a much more elaborate dish and even worthy of a restaurant, but in your own home and with ingredients that we always have on hand. In this case, the cockle broth is the most important part of the preparation: “The true treasure of the preserve is not only the mollusk, but also the liquid contained in the can because it concentrates a good part of the marine aromas,” he explains.
When the dressing is ready, it is essential to let it rest for a few minutes in the refrigerator so that the flavors integrate well. Then you just have to combine the liquid with the already drained cockles and let our ceviche rest again. Of course, before serving it you can add a splash of extra virgin olive oil and some chopped nuts such as walnuts, pistachios or even hazelnuts, to give that crunchy touch to the dish.
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