CEVICHE DE CONCHA

Shell Ceviche
 Ingredients
• Well cleaned and open black shells, we will only need the
meat and the juice
• 1 Cup Paiteña Onion Chopped into fine strips
• 1/2 Cup Lemon Juice
• 1 Tablespoon Mustard
• 3 Tablespoons Vegetable Oil
• 2 Units Tomato Chopped into cubes
• Salt to taste
• 3 Tablespoons Chopped Cilantro
• finely
• Black pepper to taste
 open the shells

1. In a bowl, place the shells

with their juices, add the oil,
covering the shells. And then
curt the onion with lemon juice
and salt.
Mix the ingredients
2. Add to the bowl of shells along with oil,
Chopped tomato,
Mustard,
chopped cilantro,
salt and black pepper to taste.
Add the previously prepared onions tanned with lemon juice.
Chill and Enjoy
3. Mix well, dissolving the Mustard and
incorporating all the ingredients.
Let cool for at least 10 minutes before
serving.
It can be accompanied with chifles,
patacones, canguil or the preferred
companion
Can be drunk with a beer, soda, or
preferred soft drink