Shrimp Kinilaw or Kinilaw na Hipon is a Filipino delicacy usually served as appetizer or pulutan and can also be eaten as a main dish. This Shrimp Kinilaw recipe is the Filipino version of cebiche.
This Shrimp Kinilaw recipe is worth a try. So easy to make and only few ingredients needed. Watch the easy to follow cooking video below to learn how to make this delicious Filipino appetizer. The instructions below will guide you every step of the way.
The work Kinilaw is derived from the Visayan tern "kilaw" which means eaten fresh. Aside from shrimp, you can use other fish like tuna, lapu lapu and more. You can also add coconut milk towards the end if you like it creamy.
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- 1 lb fresh medium size shrimp, shelled and deveined with tail on
- 1/2 cup vinegar
- 1/4 cup calamansi or lemon juice
- salt to taste
- 1/2 tsp ground pepper
- 1/2 tsp white sugar or to taste
- 1 thumb size ginger, chopped
- 1 medium red onion, sliced thin
- 6 bird's eye chilies (siling labuyo), chopped
- 1 medium green mango, cut into strips
- 2 stem green onion, chopped
- In a wide bowl, combine shrimp shrimp and vinegar. Allow shrimp to soak for 25 minutes or until shrimps changes color to orange. Strain the shrimp and set aside. Discard remaining vinegar.
- In a clean bowl, combine calamansi juice, salt to taste, ground pepper and sugar. Stir to combine and adjust the salt and sugar to your liking. Add drained shrimp, ginger, onions, chilies (add more if you prefer more spicy), green mango and green onions.
- Toss gently until well combined. Refrigerate for at least 2 hours before serving. Transfer in a serving dish and serve. Enjoy!
(click on name link below the picture to see complete recipe)
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