– 1 can of La Gran Anchoa “A la Antigua”
– 50 grs. Bonito del Norte in escabeche sauce
– 1 Fried Mackerel in escabeche sauce
– Spring onion
Slice the marinated white tuna and arrange in a pyramid. Take the marinated mackerel loins and carefully place on top of the white tuna, finishing off with the anchovies on either side. Decorate with a spring of spring onion and add colour with a little carrot purée.