As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.
Ceviche From the Philippines
If you like raw fish, then you've probably tried Spanish ceviche or Hawaiian poke. But have you ever tried the Filipino-style dish called kinilaw or kilawin? The distinguishing feature of this dish is the use of vinegar instead of citrus, like limes. Give this dish a try—it's very simple and easy to make!
|Prep time||Ready in||Yields|
- 1 pound fish of your choice, cubed
- 1 cup Datu Puti vinegar, available at Asian stores
- 2 thumbs (about 4 inches) ginger, minced
- 2 jalapeños, sliced
- 1 red onion, chopped
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon white sugar
- Salt to taste
- Combine all the ingredients, except the salt, in a bowl.
- Cover and refrigerate for 3 hours.
- Transfer to a serving dish and season with salt as needed.
- Type of vinegar: If you can't find Datu Puti brand vinegar, you can use any type of vinegar desired.
- Citrus option: Rather than vinegar (or in addition), you can use citrus such as limes, lemons, or calamansi (a round green or orange lime that's available at Asian stores).
- Chili peppers: Use any type of chili peppers (or omit entirely if you prefer).
- Sugar: The sugar is optional; it can be omitted.
- Type of fish: For this dish, we Filipinos commonly use tuna, mackerel, swordfish, and milkfish (aka "bangus" in Tagalog).
- Garnish: Top with your favorite garnish before serving.