Sardinas marinadas


¼ Sardinas pequeñas

1 limón

1 naranja

1 cayena

1 rama de cilantro o perejil

Vinagre de manzana



1 aguacate

1 trocito de cebolla




Aceite de oliva


Compramos la cantidad de sardinas que creamos conveniente, mas bien pequeñas, como la sardina malagueña, porque tienen menos espinas. Yo aquí preparare solo un cuarto de kilo para mostrar como se elaboran.

Limpiamos las sardinas quitándoles bien las escamas, la cabeza, las tripas y la raspa de en medio, las lavamos y las ponemos en un tupper cubiertas de agua, las metemos en el congelador por lo menos 48 horas.


Cuando vayamos a preparlas las sacamos y las ponemos en una fuente con agua, les cambiamos el agua varias veces y cuando esten descongeladas, las secamos un poco con papel de cocina; con unas tijeras le quitamos la espina dorsal y las raspas de los bordes, dejando solo los lomos.


En una fuente de cristal ponemos un poco de vinagre de manzana, unas tres cucharadas soperas, el zumo del limón, el zumo de la naranja, la cayena, un poco de cilantro picado y un poco de sal, introducimos los lomos de sardinas dejando la piel hacia arriba y le ponemos la ramita de cilantro, lo metemos en el frigorifico por lo menos 6 horas.


Pasado ese tiempo están listas para consumir y si nos quedan las ponemos en una fuente con un poco de aceite por encima y en la nevera se conservan bien.

Una forma de tomarlas es con un poco de aguacate.


Pelamos el aguacate, lo troceamos y le añadimos la cebolla, lo mas picadita que podamos, unas gotas de limón, un poco de pimienta molida y un pellizco de sal, aplastamos con un tenedor.


Untamos un poco de esta pasta sobre una rebanadita de pan, colocamos una sardina, le ponemos unas gotitas de aceite de oliva…………..y muy buenas !!!!!!


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