Engraulis Enrasicolus is commonly known as the European Anchovy and is excellent for ceviche. This is how...
To begin with, some of my friends may not know what ceviche is. It is a well marinated, with lime, lemon or vinegar or a mixture of all three, raw fish or seafood. It is left for at least 1 hour, depending on the thickness. The thicker the fish or seafood the longer it should stay IMMERSED in this acidic liquid. The flesh should become white. It is actually cooked in the lemon, lime, vinegar or a mixture of the three. Herbs and spices can be used with the acidic liquid to marinate. There is no heat of any kind used to cook it.
Further my above shown fish, the European Anchovy, in Greek called " Gavros" Γαυρος. (I am not talking about the Olympiakos Sports Team either!).
Generally ceviche can be eaten as an appetizer or as a main dish when set on a round shallow mould of Bulgur, Millet, or Buckwheat and a salad on the side. Very healthy and light.
How to prepare:
Ingredients for 6 persons.
- 800 gr of this Gavros, heads off well cleaned from the insides, backbone omitted and the two halves separated.
- Juice of 8-10 lemons, limes, or vinegar or a mixture of the three or enough so that the fish is completely immersed in the acidic liquid.
- Salt to taste or none at all.
- 4 scallions sliced and finely chopped finely.
- 1/2 bunch of dill finely chopped.
- 1/2 bunch of parsley finely chopped.
- 1 inch worth of fresh ginger root finely grated. I had none so I used 1 Tbsp of dry powder.
- 1 or 2 small fresh chillies very thinly cut with a pair of kitchen scissors.
- 1/8 cup of sweet white wine.
- 1/4 cup of oil.
- Leave this fish immersed in the acidic liquid long enough till it becomes white, about 1 hours.
- Add the oil, and mix.
- Add the wine and mix.
- Add the fresh aromatic herbs and mix.
- Add the Chili.
- Make a mould of Bulgur, Millet or Buckwheat.
- Add some salad on the side of the rectangular plate and serve as a main course. OR do not use any grains, and just serve it on a nice plate with a couple of rye rusks on the side.