Kinilaw na Dilis (Anchovies Ceviche)
One of the many variation of kinilaw na isda or ceviche is the kinilaw na dilis. Compared to ceviche that uses tuna, tanigue or other more expensive kind of fish, kinilaw na dilis or anchovies ceviche uses cheaper but tasty anchovies that are abundant. Almost everyday you can see anchovies sold in wet markets.
- ½ kilo fresh small dilis (anchovies)
- 3 tbsp. calamansi juice
- 2 tbsp. minced ginger
- 1 tsp. vetsin or MSG
- salt to taste
- Cut off head of dilis. Wash very well. Drain. If the anchovies are large, you can fillet them. Add all seasonings.
- Let stand for 1 hour and serve. Garnish with chopped spring onions.
- Store in refrigerator if not to be served at once.