Comments on: Kinilaw na Dilis a la Seaman / Anchovy Seviche

by: anonymous paul

Wed, 13 Feb 2008 02:47:43 +0000

a handyman of ours prepared something similar to this but added coconut milk at the very end. sublime.

by: diaz

Tue, 14 Jun 2005 22:06:46 +0000

My father prepares shrimp this way also, it’s very very
good. Just peel, devien, and take the heads off of the
shrimp, then add the rest of the ingredients and you’ll have
a delicious shrimp ceviche :) Some people like to leave the
head of the shrimp on but, I prefer them headless.

by: Karen

Tue, 26 Apr 2005 07:16:29 +0000

Oh sorry Marketman! I wasn’t back early enough to catch the question. Fresh dilis are a bit of work so I use the dried, salted variety: soaked in warm water for at least half an hour then filleted.

by: Marketman

Fri, 15 Apr 2005 22:56:28 +0000

The dilis fillets in olive oil sounds like a spanish style tapa. Boquerones in Spain are either anchovies or smelt that are deep fried, prepared with vinegar, oil and eaten as one of many tapas. Yum.

Karen, how do you use native dilis in pasta? Fresh, fried or preserved? How intriguing…

Schatzli - that sounds like an absolutely terrific salad version… let me get this straight - to lettuce and other veggies you add fried anchovies, lemon dressing and feta? I have to try that someday!

by: schatzli

Fri, 15 Apr 2005 19:14:16 +0000

I read yr salad nicoise yesterday so I bought some anchovy but I love my caesar dressing with anchovy on them.
I deep fry mine squeeze lemons- the very greek way of doing it pair with feta.