5 fino or verna lemons
120g canned cockles, drained
80g red onion
5 sprigs of cilantro
1 fresh red chilli
1 teaspoon Tabasco
4 tablespoons of olive oil EV
Cut 4 lemons in half and remove a little of their base so that we can place them on plates, and they don’t move. Remove the seeds with the tip of a knife and with a brush wet the lemon on the cut side.
In a hot skillet, place the lemons cut side up over medium-high heat, cut side up, until toasted, about 5 minutes. Let it cool down.
Chop the onion and cilantro. From the latter save some leaves to garnish the dish. Chop the red chilli into thin slices. Set aside.
In a bowl, mix the cockles with the red onion, 1 tablespoon of chopped cilantro, Tabasco, 2 tablespoons of Extra Virgin olive oil, squeeze the juice of a lemon and season with salt. Mix well.
On each half slice of lemon, with the roasted cut facing up, put 1 tablespoon of our lemon cockle ceviche. Finish with a slice of fresh red chilli and a cilantro leaf. Ready to serve.