Monday, December 5, 2011

Anchovy Ceviche-like: A version of Kinilaw na dilis

A typical ceviche is usually cooked by marination using lime, calamansi or vinegar. Like the Filipino dish, anchovy ceviche, fire is not even used to attain the savory fish flavor. However, my ceviche was produced using a different cooking technique.
Instead of marinating the anchovy, I used fire to cook it. Good for this cold or rainy season so I'm serving it with heat. Warmth to your palate and to your heart. Enjoy!

Anchovy ceviche-like


250ml water
120gm anchovies, heads and innards removed, washed
1T ginger, peeled, minced
1/2 pc small onion, minced
1pc clove of garlic, minced
1pc long chilli green or red, sliced
1T salt
15ml calamansi juice
salt, to taste

In a pot, put all ingredients except the juice of calamansi. Set on medium or high fire. Boil the mixture for 5-7 mins or until liquid is reduced by a quarter. Add calamansi juice. Adjust taste with salt to achieve the appropriate sour taste of the dish.

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