Marinated Vegan ‘Anchovies’

Boquerones Veganos en Vinagre
Boquerón is the Spanish word for a fresh anchovy. To make this tapa, fresh anchovy fillets are marinated in vinegar, ‘cooking’ them in the acid. They are often served in Spain with crisps as a snack to accompany drinks, which is not bad, but most of the time they are eaten on their own with the drink. This vegan recipe adds seaweed to the vinegar, to give a light hint of the sea. Together with the courgette they somewhat resemble fish, which I find does the trick. Boquerones en vinagre is a classic and can be found in every tapas bar. I would say that the vegan version is a new classic, although you won’t find it in any tapas bar, only here.