Kilawin (Filipino Ceviche) | Erwan Heussaff

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Kilawin is a ceviche traditionally made using only cane vinegar, but in this recipe, Erwan adds a surprising twist with lime and a basil pesto sauce. Refreshing, healthy and tasty, it works for a snack or a meal.

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INGREDIENTS

For the Ceviche:

180 grams of cubed tanigue or fresh white fish
1 thinly sliced red onion
1 tbsp of grated ginger
2 pieces of garlic, grated
Juice of 1 lime
1/2 cup cane vinegar
1 thinly sliced green chili

For the Pesto Sauce:

3 cloves of garlic
1/2 cup fresh basil
1/3 cup olive oil
1 pinch of salt
1 Pinch of pepper
2 tbsp of tasted pine nuts (optional)

RECIPE

Mix the fish with the other ceviche ingredients and put in the fridge for 15 mins.

Put all the Pesto ingredients in a blender. Blend and set aside.

ASSEMBLY

Kilawin
Pesto Sauce
2 scallions, finely sliced
3 tbsp of crushed pork rinds

Top the kilawin with the pesto sauce, scallions and pork rinds. Season with salt.
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23 comments

  1. In our province(Ilocos Sur), one of our famous kinilaw among all other kinds is freshly caught "Buslugan"(dunno it's Tagalog name) thinly sliced and we just basically dip it in soy sauce + vinegar mixture. Eat is with rice. Voila! Filipino version of sushi 😀

  2. I've always been afraid of trying to make kilawin. That's cause my family always makes it with beef. But seeing how easy you've made it, I will give this recipe a try. Thank you Tastemade and Erwan!

    Looking forward to seeing more of your collaborations.

  3. I'm sorry. I just think the way you make Filipino dishes is nowhere near how most Filipinos actually make it. Looks good though, so I guess knowing how to authentically make them doesn't matter.

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