|Total Time||2 hours|
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|
|½||cup (100 milliliters) extra-virgin olive oil|
Related article: Sicilian sushi
This content is from the Cassandra Funsten collection.
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