Filipino > Seafood > Kilawin

Kilawin na Hipon Recipe

Ingredients with Measurements:
- 1/2 kilogram fresh shrimp, peeled and deveined
- 1/2 cup vinegar
- 1/2 cup calamansi juice
- 1 red onion, sliced thinly
- 2 cloves garlic, minced
- 1 thumb-sized ginger, sliced thinly
- 1 red chili pepper, sliced thinly
- 1/4 cup chopped cilantro
- Salt and pepper to taste

Special equipment needed:
- Mixing bowl
- Sharp knife
- Cutting board

Step-by-step instructions:

1. In a mixing bowl, combine the shrimp, vinegar, calamansi juice, red onion, garlic, ginger, and chili pepper. Mix well.
2. Season with salt and pepper to taste.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to an hour to allow the flavors to meld together.
4. Once ready to serve, add the chopped cilantro and mix well.
5. Serve chilled.

Preparation time: 15 minutes
Cooking time: None
Serve chilled.
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories per serving: 120
Fat: 1g
Protein: 23g
Carbohydrates: 5g
Fiber: 1g
Sugar: 1g
Sodium: 250mg

Substitutions for ingredients:
- If calamansi juice is not available, you can use lemon or lime juice as a substitute.
- You can use any type of vinegar you prefer, such as apple cider vinegar or white vinegar.

- You can add diced tomatoes or cucumber for a refreshing twist.
- Instead of shrimp, you can use fish, squid, or even chicken.

Tips and tricks:
- Make sure to use fresh shrimp for the best flavor.
- Adjust the amount of chili pepper according to your preference for spiciness.
- You can also add a bit of sugar to balance out the acidity of the vinegar and calamansi juice.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- Kilawin na Hipon is best served chilled and does not need to be reheated.

Presentation ideas:
- Serve the Kilawin na Hipon in a clear glass bowl or plate to showcase the vibrant colors of the ingredients.

- Garnish with additional cilantro leaves or sliced red chili pepper for added color and flavor.

- This dish pairs well with steamed rice or as a side dish for grilled meats.

Suggested side dishes:
- Serve with a side of ensaladang talong (grilled eggplant salad) or sliced fresh tomatoes.

Troubleshooting advice:
- If the shrimp is over-marinated, it can become tough and rubbery. Make sure to refrigerate for no longer than an hour.

Food safety advice:
- Make sure to use fresh ingredients and store any leftovers properly in the refrigerator.

Food history:
- Kilawin is a traditional Filipino dish that is similar to ceviche. It is typically made with raw fish or seafood marinated in vinegar or citrus juice.

Flavor profiles:
- This dish is tangy, spicy, and refreshing.

Serving suggestions:
- Serve as an appetizer or as a main dish for lunch or dinner.

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Region: Philippine

Taste: Tangy, Spicy, Sour, Savory