Kilawin (Filipino Ceviche)

Kilawin is a Filipino raw seafood dish similar to ceviche and made primarily with cane vinegar. Here, I made it with a twist with the addition of lime and a basil pesto for added flavor.

Kilawin is a Filipino raw seafood dish similar to ceviche and made primarily with cane vinegar. Meat used for kilawin must be fresh—fish must be used as soon as fishermen have docked or the meats right aftter the animal has been butchered, in the case of pork or goat kilawin.

In fact, kilawin is usually a quick meal or snack by fisherman while still out at sea. With the freshest catch at their disposal, kilawin can be made quickly with just a couple of ingredients.

Here, I made it with a twist with the addition of lime and a basil pesto for added flavor. I’ve also topped the dish with pork rinds for added texture. While a bit non-traditional, it’s good as an appetizer or a match for beer.

INGREDIENTS

For the Ceviche: 
180 grams of cubed tanigue or fresh white fish
1 thinly sliced red onion
1 tbsp of grated ginger
2 pieces of garlic, grated
Juice of 1 lime
1/2 cup cane vinegar
1 thinly sliced green chili

For the Pesto Sauce:
3 cloves of garlic
1/2 cup fresh basil
1/3 cup olive oil
1 pinch of salt
1 Pinch of pepper
2 tbsp of tasted pine nuts (optional)

RECIPE

Mix the fish with the other ceviche ingredients and put in the fridge for 15 mins.

Put all the Pesto ingredients in a blender. Blend and set aside.

ASSEMBLY

Kilawin
Pesto Sauce
2 scallions, finely sliced
3 tbsp of crushed pork rinds

Top the kilawin with the pesto sauce, scallions and pork rinds. Season with salt.

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