Anchovy Cerviche with Sauteed Mussel and Garlic
My mentor Vincenzino in Ravello on the Amalfi Coast taught me about cerviche. It's amazing, really, that you can clean fresh anchovies, put them in a bowl and cover them with the juice of two to three lemons, add a heaping portion of sea salt and cover the salt with a dish and let stand for 10 - 15 minutes and it's done. No cooking involved.
Vincenzino and I shopped that morning in the fish market, that was about the size of a small room, and got fresh anchovies. These bear no resemblance to the brown hairy things you find in jars. These anchovies turn white when they're done. You clean them in your hands.
It's extremely difficult to get the real McCoy fresh anchovies over here - even in New York City. But you can subtitute sushi quality tuna or New Zealand salmon. In coming posts I will demontrate with both, take pictures and report on the results. I've done it before and it's delicious. The salmon is gorgeous - it turns a pinkish white and it is delicious.
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