Vinegared anchovies and avocado form a modern and irresistible pair: the smooth creaminess of the guacamole balances the tangy and fresh taste of the anchovy, all on a crispy toast. It's a quick and eye-catching Mediterranean-Mexican fusion appetizer, perfect for surprising guests at a tapas gathering or for a light dinner with a twist.
Guacamole and vinegared anchovies shouldn't work together — Mexico and Spain, avocado and pickled fish, cilantro and vinegar — but the combination is outrageously good. The plant fat of the avocado cushions the acidity of the vinegar like a hug, the lime in the guacamole blends with the anchovy's marinade because both share citric acid as a common language, and the cilantro adds a herbaceous freshness that ties both worlds together. It's the tapa you invent one night at 11 because you had anchovies and a ripe avocado in the fridge, and which then becomes a regular recipe because everyone asks you to make it again.
Ingredients
- 150 g vinegared anchovies (we use Gourmet Vinegared Anchovy Fillets)
- 4 thick slices of sourdough bread or ciabatta
- 2 ripe but firm avocados (yields to pressure without sinking)
- 1/2 red onion, very finely chopped
- 1 small ripe tomato, diced into tiny cubes
- Juice of 1 fresh lime
- Fresh cilantro (or basil if you don't like cilantro)
- Finely chopped fresh chili or chili flakes (to taste)
- Salt
Step-by-step preparation
- Prepare the guacamole just before serving (it oxidizes in minutes): mash the avocados with a fork in a bowl, leaving irregular chunks — rustic texture, not a smooth purée. Add the red onion, tomato, lime juice, chopped cilantro, chili, and salt. Mix gently. Taste: it should be balanced between creamy (avocado), acidic (lime), fresh (cilantro), and spicy (chili).
- Toast the bread until crispy on the outside but soft on the inside. Sourdough bread with its thick crust is ideal because it supports the weight of the guacamole without falling apart. Sandwich bread soaks through and turns into soggy cardboard in 30 seconds.
- Spread each toast with a generous layer of guacamole (2-3 cm thick, not a sad thin layer). Place 3-4 vinegared anchovies on top, slightly overlapping. Garnish with fresh cilantro and a few chili flakes.
- Serve immediately. Two clocks are ticking: the avocado oxidizing and the bread softening. Every minute that passes, it loses points. This is a last-minute tapa, not a "I prepared it an hour ago" dish.
The house trick
If you don't like cilantro (14% of the population has a gene that makes it taste like soap to them — it's not your fault, it's genetic), substitute it with fresh basil: it works just as well and provides a very Mediterranean aniseed freshness that might even be better than cilantro in this combination. And the avocado: if you cut it open and it's brown inside, throw it away. No anchovy in the world can save an overripe avocado.
Buy it at BacalaloGourmet Vinegared Anchovy Fillets€13.90 · 24-48h refrigerated delivery →Discover our entire collection of Cantabrian Anchovies →
Frequently asked questions
Which anchovy should I use?
High-quality, white, and fleshy vinegared anchovies. Drain them well so they don't add too much vinegar to the toast.
How do I prevent guacamole from oxidizing?
Add lemon or lime to the avocado and assemble the toasts just before serving.
Which bread is best?
A rustic or sourdough bread, toasted, that can withstand the moisture of the guacamole without getting soggy.
