How to Make Kilawin na Pugita: A Filipino-Inspired Appetizer

Author:

I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.

Kilawin is the term for a raw seafood dish in the Philippines. You could say it is like a Filipino version of the famous ceviche of South America. However, kilawin doesn't always refer to seafood that's completely raw. In the northern part of the Philippines, for example, the term commonly refers to lightly blanched or grilled meat.

Pugita is the Tagalog word for octopus. Kilawin na pugita, therefore, is lightly blanched (or grilled) octopus.

I would like to share my simple recipe for how to make this dish. It is commonly served as an appetizer, but it can also be part of the main meal.

Ingredients

1/2 kilogram pugita (octopus), thinly sliced
1 inch ginger, minced
1 medium onion, chopped
3 small tomatoes, sliced
Water, as needed
Pinch of salt
Dash of vinegar
Salt, to taste
Pepper, to taste

Utensils

For Preparing:

1 medium bowl
1 large plate
chopping board
knife

Cook Time


Prep time	Cook time	Ready in	Yields
10 min	8 min	18 min	3 servings

Instructions

Boil water in a pot.
Add octopus, vinegar, and salt. Cook for at least 10 minutes, or until octopus is slightly tender.
Remove octopus from the boiling water immediately. Set aside to let it cool.
Prepare the ginger, onions, and tomatoes. Set aside.
Slice the octopus into small pieces. Place it in a bowl.
For the bowl with the octopus, add the ginger, onions, and tomatoes. Add salt and pepper to taste.
Thoroughly mix all the ingredients.

Kilawin na Pugita Step-by-Step Procedure

Tips and Techniques

Serve kilawin na pugita as an appetizer or as a part of the main meal.
Pair this dish with your favorite ice cold alcoholic drink.
Drizzle a spicy vinegar to spice up the flavor.
Add chopped chilies for a little spicy kick.
Adjust the amount of the sliced tomatoes and onions if desired.
Cooking time may vary depending on the size of the octopus. The smaller the octopus, the shorter the cooking time.
In a larger octopus, the tenderness of the various parts (e.g., tentacles vs. body) may vary.

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