Empezamos por limpiar los boquerones (algunos pescaderos lo llegan a hacer también) y los refrescamos bien en agua fría con unos hielos para que suelten toda la sangre. Una vez limpios los congelamos 24-48 horas mínimo, para evitar el anisakis (parasito).
Una vez descongelados, hacemos la mezcla de vinagre, agua, en proporción de un 80% (vinagre) y 20%(agua) respectivamente (el vinagre que sea de vino blanco, no vale de Módena).
Cogemos un tupper o un recipiente facil de tapar y vamos colocando los lomos de boquerón uno a uno cubriendo la base, con la piel hacia abajo. Ponemos bien de sal y cubrimos con la mezcla de vinagre y agua en proporciones 80/20.
Hacemos lo mismo con otra capa de boquerones hasta que se acaben los boquerones. Lo cubrimos bien de vinagre y lo dejamos reposar en la nevera toda la noche. Hay gente que los tiene menos tiempo pero creo que 12 horas es ideal, para la “cocción” de los boquerones.
Al día siguiente sacamos los boquerones y los escurrimos muy bien de la mezcla de vinagre y agua y ponemos en papel absorbente. de ahí los pasamos a otro recipiente en el cual lo mezclaremos con ajos muy picados (yo puse 4 dientes, esto ya va por gustos), perejil picado y un buen aceite de oliva virgen extra.
Los dejamos macerar durante 2-4 horas en el frigo y listos para comer, ya tenemos nuestro aperitivo delicioso.
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