Spicy Anchovy and Garlic Ceviche Bites
Fresh anchovies are a sustainable, small fish available fresh at selected fresh seafood markets. While most consumers are more familiar with the salted and cured version of this product that you find available in tins or jars, the version below utilizes fresh anchovies that are quickly pickled in some white wine vinegar and lemon juice before being marinated in garlic and olive oil with jalapenos, red onions, and red pepper flakes.It is helpful to keep the fresh anchovies cold during the purchase, storage, and preparation phases of the process described below.If you like salted anchovies, you will likely enjoy this vinegar-cured appetizer version.The following recipe provides roughly 40 cracker-sized appetizer bites.
Ingredients
- 40 clean fillets from 20 fresh anchovies (deboned, patted dry, and chilled)
- ¼ cup white wine vinegar (chilled)
- Zest of ½ lemon
- Juice of ½ lemon
- 2 tsp Kosher salt
- 3 tsp white granulated sugar
- ¼ tsp crushed red pepper flakes
- 2 ice cubes (to cool down the brine)
- ¼ cup extra-virgin olive oil
- ¼ tsp smoked paprika (or smoked pimentón)
- 3 cloves garlic (very finely-sliced)
- 1 fresh jalapeno (seeds removed, flesh finely minced)
- ¼ small red onion (finely sliced)
- 40 sturdy bite-sized crackers (pick any variety that you enjoy)
- 1 Tbsp fresh chives (finely sliced, as garnish)
Instructions
- Take your cleaned anchovy fillets, and gently pat them dry with paper towels.
- Combine the chilled white wine vinegar with the lemon zest, lemon juice, Kosher salt, white granulated sugar, and crushed red pepper flakes.
- Mix until the white granulated sugar and salt have dissolved in the vinegar and lemon juice mixture.
- Add two ice cubes to cool the brine mixture down further, and stir to combine.
- When the ice cubes have almost melted, combine the brine mixture with the anchovy fillets.
- Allow the fillets to sit in the vinegar mixture for thirty minutes.
- In a small sauce pot, combine the extra virgin olive oil, smoked paprika, finely-sliced garlic, minced jalapeno, and sliced red onion.
- Cook over medium heat until the olive oil is warm and fragrant.
- Combine the olive oil and vegetable mixture with the anchovies, and allow the mixture to marinate in the fridge covered with plastic wrap for roughly two hours.
- When the anchovies and aromatic vegetables have marinated for at least two hours and you are ready to serve, arrange a platter with forty of your favorite bite-sized crackers.
- Using a slotted spoon to drain out the excess marinade, add one anchovy along with some of the marinated vegetables on top of each cracker.
- Garnish each cracker with a tiny sprinkle of finely-sliced chives and serve immediately.
Notes
Try to assemble these bites just before serving, or to order.
You can make the marinated spicy anchovy and garlic ceviche the night before you intend to plate and serve this appetizer, although I generally prefer to make it fresh and give the small anchovy fillets roughly thirty minutes to sit in the lime juice, vinegar, salt, and sugar, before marinating with the remaining added ingredients for an hour or two.
You can make the marinated spicy anchovy and garlic ceviche the night before you intend to plate and serve this appetizer, although I generally prefer to make it fresh and give the small anchovy fillets roughly thirty minutes to sit in the lime juice, vinegar, salt, and sugar, before marinating with the remaining added ingredients for an hour or two.