Boquerones en vinagre a mi manera

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, Boquerones en vinagre a mi manera. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Boquerones en vinagre a mi manera is one of the most well liked of recent trending meals on earth. It's easy, it's fast, it tastes delicious. It is appreciated by millions every day. They're nice and they look fantastic. Boquerones en vinagre a mi manera is something that I have loved my entire life.

Many things affect the quality of taste from Boquerones en vinagre a mi manera, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Boquerones en vinagre a mi manera delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Boquerones en vinagre a mi manera using 11 ingredients and 6 steps. Here is how you cook it.

Soy una enamorada de los boquerones en vinagre.
Comparto esta otra manera en que yo los hago porque me gusta mucho ese toque especial que le da el limón y el laurel.

Ingredients and spices that need to be Get to make Boquerones en vinagre a mi manera:

1. 1/2 kg boquerones
2. Agua muy fría
3. Sal
4. Vinagre
5. 2 hojas laurel
6. 1 chorro limón
7. Piel de un limón
8. Ajo molido
9. Perejil seco
10. Aceite de oliva
11. Aceitunas

Steps to make to make Boquerones en vinagre a mi manera

1. Limpiamos los boquerones quitando la cabeza, las tripas y la espina de en medio (podemos pedir que lo hagan en la pescadería).
2. Lavamos bien los boquerones y los metemos un buen rato en agua muy fría (podemos echar unos cubitos de hielo).
3. Vamos poniendo en una fuente honda los boquerones a capas de la siguiente manera...
   Una base de boquerones abiertos.
   Sal por encima cubriendo los boquerones.
   Un chorro de vinagre cubriendo la capa.
   Otra capa de boquerones
   Sal por encima
   Otro chorro de vinagre.
   Así hasta que coloquemos todos.
4. Cubrimos bien de vinagre y ponemos el chorro de limón, la piel del limón y el laurel.
   Tapamos y dejamos en la nevera de un día para otro.
5. Sacamos los boquerones de la nevera y separamos los lomos para que queden de uno en uno, quitando la cola y la espina dorsal.
   Colocamos en una fuentecilla y ponemos en capas espolvoreando por encima ajo molido y perejil seco. Echamos también por encima un chorro de aceite de oliva y ya estarían listos para comerlos.
6. Aunque se pueden comer así, pero yo prefiero congelarlos una vez hechos un día o dos, al ser pescado crudo evito las alergias (al congelarlos ya hechos evito que los boquerones se queden blandos).
   Se sacan del congelador a la nevera y cuando se descongelen estarán listos para degustar.
   Yo los acompaño con aceitunas sin hueso sabor anchoa o aceitunas Campo real.

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