Kinilaw is the Philippine version of ceviche, a popular dish in the American continent especially in the Spanish areas of Central and South America. It is called differently but basically it still is teh same style of cooking as the Philippines was a former colony. While fish, is the most popular kinilaw, other seafood are made kinilaw as well like oysters and shrimps, among others
Here's a simple recipe for Shrimps Kinilaw
- 1/2 kilo medium size shrimp, shelled and deveined
- 1 thumb size ginger, finely chopped
- 1/2 cup native vinegar (commercial coco or cane vinegar will do)
- 1 medium size onion, sliced thin
- 1 stem onion leeks, sliced
- 2 garlic cloves, minced
- 2 pcs (red and green) bellpeppers, sliced
- Ground black pepper
- Wash shrimps thoroughly.
- In a bowl, mix vinegar, ginger, onion and garlic.
- Add shrimps, mix and set aside for 20 minutes or until the shrimps changes color to orange.
- Transfer to a serving dish and add bellpeppers and leeks.
- Add more vinegar and season with salt, pepper and sugar adjusting to your desired taste.
- Garnish and serve.
Another method of preparation is first to soak the shrimps in vinegar for around 30 minutes. While waiting combine all the other ingredients in a bowl (with another set of vinegar) and season it to your desired taste. When done, strain the shrimps from the other vinegar bowl and place it on the new vinegar bowl.