Kinilaw Hipon

A classic Filipino shrimp ceviche featuring fresh raw shrimp marinated in a tangy blend of vinegar, kalamansi juice, ginger, onions, and chili peppers. This bright and zesty starter is refreshing and perfect for warm days.

Steps

1. Rinse the shrimp thoroughly under cold water and pat dry. 2. In a bowl, combine the vinegar and kalamansi juice. 3. Add the shrimp to the marinade and toss to coat evenly. 4. Add the sliced onions, ginger, and chili peppers to the bowl. 5. Season with salt and black pepper to taste. 6. Mix gently and let marinate in the refrigerator for 15-20 minutes until the shrimp turn opaque and are 'cooked' by the acidity. 7. Optional: Garnish with toasted coconut or chopped cucumber before serving. 8. Serve chilled as a refreshing appetizer.

100g fresh raw shrimp, peeled and deveined 2 tbsp vinegar (cane or white) 2 tbsp kalamansi juice (or substitute with lime juice) 1 small red onion, thinly sliced 1 thumb-sized ginger, peeled and julienned 1-2 small chili peppers, sliced (adjust to taste) Salt to taste Black pepper to taste Optional: 1 tbsp toasted coconut or chopped cucumber for garnish