- 1 large zucchini (14 oz or 400 g)
- 1 nori sheet or 2 tbsp nori flakes (optional)
- 1 tsp salt
- 3/4 cup apple cider vinegar (200 ml)
- 1/4 cup water (65 ml)
- 2 cloves of garlic, chopped
- 2 tbsp chopped fresh parsley
- 1–2 tbsp extra virgin olive oil
- Peel the zucchini and make 1/8 inch or 3 mm zucchini strips using a mandolin, a peeler or a knife. Discard the central part, because you don’t want any seeds in your zucchini strips. If you use a mandoline (as we did) or a knife, your strips will be probably too wide, so just cut them in halves. We’re trying to recreate the size of a boqueron (a fresh anchovy fillet).
- Blend the nori sheet in a powerful blender until you get nori flakes. You can also finely chop the nori sheet with a knife or use store-bought nori flakes.
- Add the zucchini and salt to a large glass container or a bowl and mix with your hands or a spoon until well combined.
- Add the vinegar, water and nori flakes and stir. Keep in the fridge covered for at least 4 hours, best overnight. The zucchini strips have to be fully covered by the marinade.
- Drain the zucchini strips and wash them well or they will have a strong vinegar flavor.
- Serve in a dish and top with the garlic, parsley and oil.
- Keep leftovers in a sealed container in the fridge for 2 to 3 days.
- Nori flakes are optional, but they give this recipe a fishy flavor.
- Feel free to use any type of vinegar.
- Classic recipe is made with more oil. Boquerones are usually covered with oil, but I this recipe is also delicious and much lighter.
- If you want your vegan boquerones with a more intense fishy flavor, add more nori flakes just before serving.
- Nutritional info is not accurate, as we discard most of the marinade, so the amount in sodium is not that high.
- Serving Size: 1/4 of the recipe (using 1 tbsp of oil)
- Calories: 61
- Sugar: 1.9 g
- Sodium: 596 mg
- Fat: 3.7 g
- Saturated Fat: 0.5 g
- Carbohydrates: 4.4 g
- Fiber: 1.4 g
- Protein: 1.6 g