Cockle Ceviche with pistachios

Prepare a clean, dry glass jar with a lid.

Cut the onion into julienne strips and place it in the jar.

Add salt, EVOO, pepper and lime juice.

Dice the avocado and add it to the jar.

Add the can of cockles with a little of the broth included.

Cut the coriander leaves by hand at the same time you are going to make the recipe and add them to the jar.

Close the jar tightly with its lid and shake so that all the ingredients mix well. You will get a kind of mayonnaise by mixing the lime with the oil, the avocado and the cockle broth.

Serve it in the same can or on a plate using a round mold. You can also keep it in the same tin to eat it later, although the coriander should be added just before eating it.

Peel the pistachios, crush them with the help of a cloth and the handle of a knife and add them on top of the ceviche already served.