Ceviche de Conchas Negras
A delicacy from the Tumbes region, made with black blood cockles. It has a distinct dark color and a potent, brinier flavor than fish ceviche, considered by locals to be an aphrodisiac.
Ingredients
Main
Seasoning
Sides
Instructions
Scrub the shells thoroughly. Carefully open the shells over a bowl to catch all the dark 'blood' (juices) and meat.
Remove the meat from the shells and place into the bowl with the juices.
Add salt, pepper, garlic paste, and the diced rocoto. Mix well.
Add the lime juice and diced red onion. Stir and serve immediately.
Serve in a small bowl or back in the cleaned shells, accompanied by chifles and cancha.
Chef's Tips
This dish must be prepared with live shells for safety and taste.
The flavor is intense, so serve in smaller portions than fish ceviche.
Nutrition (per serving)
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