Top | Cassandra Funsten
(recipe, Cassandra Funsten)
This Sicilian version of ceviche is cheap, sustainable, and full of healthy fats. Speared with toothpicks or fanned out on a plate, marinated anchovies make a great summertime appetizer. With a loaf of crusty bread and a salad, they can stand in for supper as well.
- 1 lb. (500 grams) fresh anchovies
- Juice of 5 lemons
- 1 bunch parsley, finely chopped
- Crushed red-pepper flakes
- Sea salt
- ½ cup (100 milliliters) extra-virgin olive oil
- Clean the anchovies, pulling off the heads and sliding your thumb down the middles to butterfly them and remove their innards. Pull out their spines. Rinse the fish under cold water and pat them dry.
- Arrange the fish in a bowl and pour the juice of three lemons over them. They should be completely covered by the liquid, and each fish should come into contact with the lemon juice.
- Let them marinate in the fridge for about an hour, until they turn an opaque white. (The longer you let them sit in the lemon juice, the more “cooked” they will be.)
- Drain the fish. Season them with the parsley, some red-pepper flakes, a sprinkle of salt, the rest of the lemon juice, and enough olive oil to completely cover them.
- Let the fish sit for at least another 30 minutes before serving. They will keep, refrigerated, for a couple of days.