Recipe for Ceviche de conchas negras (6 people)
4 dozen black shells
10 lemons, squeezed just before being used approximately.
2 red onions
2 freshly chopped yellow ajies, without seeds or veins.
1 Native rocoto cut into slices for decoration.
4 sweet potatoes cooked and cut into slices.
1 chopped husk Native, cooked.
1/2 kg of toasting corn Native.
salt and pepper.
Open the shells carefully to preserve their juice. Clean them like the fan shells, separating the dark membrane. Wash the shells once removed from the shell in cold water. Immediately place them in a container. Add the chopped onion, ajies, salt, pepper and lemon juice mix well. Serve accompanied by slices of sweet potato, husked corn and toasted corn. Decorate with rocoto slices.