Kinilaw Recipe (Fish Ceviche)

Most Pinoys can describe what Kinilaw is or tell you how to cook kinilaw. How do you make your kinilaw or have you tried this uncooked/raw recipe before? Visit www.maputingcooking.com for details of ingredients and method mga kabano!

A lot would say that it is a fireless cooking. Cooking the raw fish or seafood using a form of acid. This can be from a citrus fruit or vinegar, plus the exciting kick by adding chilis. This is often served as an appetizer or as a “Pulutan” when drinking beer and hard liquors.

If you would visit different regions in the Philippines, everyone has their own version of Kinilaw. The Ilocanos has their “Kilawen” “Kilawin”. They add “Papait” or bile juice to round off the flavor. For the Pangasinenses, they use live shrimps with calamansi juice, also known as the “Jumping Salad.” In the Visayan Region, raw meat, seafood and vegetables are used with vinegar and the addition of coconut milk for that sour-creamy taste. Lastly, the Tagalogs, they use fresh dilis.

What’s your favorite version of Kilawin mga kabano? Let us know in the comments below how do you cook your kinilaw or kilawin.

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