I had a few fresh anchovies left after making pasta with them the other night, so I decided to make gavros, which is the Greek version of Spanish bocquerones or Peruvian ceviche. Gavros are better than both, or at least better than any version of ceviche or bocquerones I’ve yet eaten. This can also be done with fresh sardines.
They are less acidic than fish done through ceviche, and are a little richer and way firmer than bocquerones. And they are easy to make.
Serves 4-6 as an appetizer.
Prep Time: 24 hours
- 1 pound fresh anchovies
- 1 cup kosher salt
- 1/4 cup red wine vinegar
- 1/4 cup lemon juice
- 4 garlic cloves, mashed
- 1/4 cup parsley, chopped
Cut off the heads and tails off the gutted anchovies, then split then down the middle and pull out the teeny backbone. It’ll take you a few fish to get the hang of it, but you will soon be whipping through them.
Once that step is done, lay down a thin layer of salt in a non-reactive container, then a layer of anchovies, a layer of salt, and so on. Once you’re done, pour over the red wine vinegar and lemon juice, cover the container and swirl it to mix. Leave it in the fridge for 12 hours.
Now you pour off most of the lemon juice-vinegar mix. Mash the garlic cloves and add the parsley and add them to the fish. Swirl again and leave for another 12 hours. After that, you’re done. Gavros will last several weeks in the fridge.