Anchovy ceviche recipe (kinilaw na dilis)
The laborious part of preparing this dish is the removal of bones, head and gut. This is manually done by carefully splitting the body in two and discarding...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring cup
Ingredients
- ½ kilo of the fresh fish
- ½ cup natural vinegar,
- 1 large onion, minced or chopped
- 1 thumb-sized ginger, peeled and julienned
- 3 pieces chili peppers sliced diagonally,
- 1 mild chili bell pepper,
- julienned,
- 1 teaspoon salt or to taste,
- ½ teaspoon ground pepper
- ¼ cup juice of calamondin or lemon or lime.
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