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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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.


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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  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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