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
2 thoughts on “Boquerones – Spanish Anchovies”
SO SO SO YUMMY! easy recepie, thanks Chef Cat! Can´t wait to try it!
Thanks so much Mr Squirrel!