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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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)
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.
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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