📝 About This Recipe
Transport your palate to the rugged volcanic coastlines of the Atlantic with this vibrant, acid-cured delicacy. This dish celebrates the humble limpet, known as 'Lapas,' transforming their firm, oceanic texture into a tender, citrus-brightened masterpiece through a gentle lime cure. Infused with a hint of heat and fresh aromatics, this ceviche-style preparation captures the true essence of the sea in every bite.
🥗 Ingredients
The Shellfish
- 2 pounds Fresh Limpets (Lapas) (shucked, cleaned, and black intestinal sac removed)
- 1 teaspoon Coarse Sea Salt (for initial cleaning)
The Citrus Cure
- 1/2 cup Fresh Lime Juice (about 4-5 juicy limes)
- 1 tablespoon Lime Zest (finely grated)
- 1 tablespoon Rice Vinegar (to mellow the acidity)
Aromatics and Spice
- 1 small Shallot (minced very finely)
- 1 Red Fresno Chili (seeded and minced)
- 1/4 cup Fresh Cilantro (finely chopped)
- 2 tablespoons Extra Virgin Olive Oil (high quality, fruity profile)
- 1 clove Garlic (grated into a paste)
Finishing Touches
- 1 pinch Flaky Sea Salt (Maldon) (for garnish)
- 2 Radishes (shaved paper-thin for crunch)
- 1 handful Micro-greens (for plating)
👨🍳 Instructions
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1
Begin by thoroughly cleaning the limpets. Scrub the shells if you plan to use them for serving, then shuck the meat using a thin knife. Remove the dark intestinal sac from the underside of the meat to ensure a clean flavor.
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2
Place the cleaned limpet meat in a bowl and toss with the coarse sea salt. Let sit for 2 minutes, then rinse under cold running water to remove any grit or slime. Pat the meat dry with paper towels.
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3
If the limpets are large, slice them horizontally into thin discs (about 1/8 inch thick). If they are small, leave them whole for a more rustic texture.
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4
In a non-reactive glass or ceramic bowl, whisk together the fresh lime juice, lime zest, rice vinegar, and the grated garlic paste.
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5
Add the minced shallots and red Fresno chili to the lime mixture. Let this sit for 5 minutes; the acid will slightly pickle the shallots and mellow their bite.
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6
Gently fold the limpet meat into the citrus marinade. Ensure every piece is fully submerged.
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7
Cover the bowl with plastic wrap and refrigerate. Let the limpets cure for 15-20 minutes. The meat will turn from translucent to opaque and firm up slightly.
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8
Just before serving, stir in the chopped cilantro and the extra virgin olive oil. The oil will emulsify slightly with the lime juice, creating a silky mouthfeel.
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9
Taste a piece of the limpet. Adjust the seasoning with a touch more salt or lime juice if needed.
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10
Prepare your serving plates or cleaned limpet shells. Place a small spoonful of the mixture into each shell or mound them in the center of chilled plates.
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11
Tuck the shaved radish slices between the limpets for a contrasting crunch.
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12
Garnish with micro-greens and a final sprinkle of flaky sea salt. Serve immediately while ice-cold.
💡 Chef's Tips
Always use the freshest limpets possible; they should smell like a clean ocean breeze, never fishy. Do not over-cure the limpets; leaving them in the lime juice for more than 30 minutes can make the texture rubbery. If you cannot find Fresno chilies, a red jalapeño or a pinch of red pepper flakes works beautifully. To make shucking easier, you can blanch the limpets in boiling water for exactly 10 seconds, though purists prefer them raw-shucked for better texture. Use a high-quality finishing olive oil to balance the sharp acidity of the lime.
🍽️ Serving Suggestions
Pair with a crisp, bone-dry Vinho Verde or an Albarino to complement the citrus notes. Serve alongside toasted sourdough points rubbed with a bit of raw garlic. Accompany with a side of chilled seaweed salad for a complete maritime experience. Offer a small bowl of spicy Piri-Piri oil on the side for those who want an extra kick. Great as a light starter before a main course of grilled whole fish.