Without a doubt this boqueron toast with tomato jam, perfectly reflects the accent of Loleta.

A Malaga root accent that drinks from its gastronomy and tradition, but also an accent that has been able to nurture the experiences and trips lived over these years, the luck I have had in the life of traveling and knowing other cultures and countries.

The boquerón in Malaga is mainly taken in two ways: fried, hence they call us anchoies that we are born in Malaga, or in vinegar and is undoubtedly one of the fish that most define us.

Today I want to bring you this dish inspired by the roasts prepared by Javi Hernández, chef of the restaurant Candado Golf de Málaga (the best in the whole city to eat rice dishes). He prepares them with ancho cheese in vinegar, but I'm going to make them for you today with a soft ancho cheese ceviche.


  • 1 slice of tramezzino bread (or 3 slices of bark-free bread)
  • 250g clean anchoies, no guts or thorns,
  • frozen at least 1 week (or purchased frozen but it is important that they are not fresh to avoid anisakis)
  • 1 lime
  • 1 red onion
  • 1 chile Red
  • 1 canned tomato jar of 450 g (I use Mutti tomato because it's the one I like the most – it's not advertising)
  • 150 g brown sugar


We open the tomato can and pour the contents into a saucepan. Add the brown sugar and let it cook over medium heat, high until the liquid has evaporated and the tomato is confided to form the jam. We move away from the fire and put in a glass jar.

While we put the thawed anchoies in one glass container making sure they are left in a single layer without any being on top of another.

Chop the red onion but only the two outer layers so that the taste is not too strong and put it in a bowl.

We also chop the chilli (the amount depends on the level of spicy you like) and add it to the onion. Add the lime juice. It is important to do it by hand and without squeezing too much to prevent the juice from bittering our ceviche. We move well and spread over the anchoies. We let marinate for about 20 minutes. After this time, we drain the marinade and put the anchoies on a plate

We took a slice of trezzemino bread. We toast it slightly and cut it into strips about 3 cm wide. Napamos (we cover) with the jam the pieces of toast. We place two halves of anchoche on top of each piece. Sprinkle with a little chopped parsley and enjoy!.

Tips and Tricks

  • You can do it with sardines as well
  • Always have some frozen fish so you can make cebiches
  • Preparation time: 30 minutes
  • Difficulty: easy
  • Rations: 12 coughs

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