Kinilaw
Kinilaw or civeche is raw seafood mixed with lime juice or vinegar with added spices. It is usually marinated a day ahead and no heat or cooking is involved. The acid in the citrus juice breaks the long chains of amino acid protiens in the fish causing meat to be firm and cooked.
However, it is still important to use the freshest seafood you can find because unlike with heat, the bacteria that causes food poisoning is not killed.
In the Cebu, Philippines, we call it "kinilaw" from the root word "kilaw" which means eaten fresh. This is a sample recipe from my aunt.
1/2 kilo of fish fillet (tuna or bangus is the usual choice)
2 cups of vinegar
1/2 cup of kalamansi or lemon juice
1 1/2 cup of coconut milk
1 peeled and sliced ginger
1 peeled and crushed, head of garlice
2 sliced onions
5 green chili peppers (cut accordingly, optional)
1 diced red bell pepper
1 tomato (red or green), sliced
1/2 radish, thinly sliced
salt and pepper to taste
Procedure
Cut the fillet into cubes. Put it into a bowl mix with salt and pepper.
Mix in the vinegar, and chill in the refrigerator for aboutnan hour.
Drain a little of the marinade and add in the rest of the ingredients.
Place it back in the refrigerator to cool for about 30 minutes.
Serve cold.
It's easy to make. The only challange for me is how to get all the ingredients.
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The photo in this article is mine and was taken with a Fujifilm XT20.