Boquerones – Spanish Anchovies

Who says that only the Japanese (Sushi) or Peruvians (Ceviche) eat raw fish? Well we Spaniards also have a long lasting recipe for preparing raw fish and it has been around for centuries and it one of Spain’s favourite tapa especially during holidays.

What you need

  • 150g fresh anchovies
  • 200 ml white wine vinegar
  • 2 chopped dents of garlic
  • olive oil
  • sea salt
  • chopped cilantro

How you do it:Clean the anchovies. Eliminate head, bones, interior organs, etc until you have clean filets. Wash and rinse the loins. Put the filets into a bowl and cover them with vinegar. Let the vinegar macerate the anchovies for aprox. 8 hours. After maceration wash and rinse again the anchovy filets and season them with oil, garlic, salt and cilantro.

Serve and enjoy


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