Fish chunks may be of the traditional route when it comes to making kinilaw, but for those looking for a new way to compose their vinegary appetizer, why not make it with plump fresh shrimps? Abundant and easy to work with, fresh shrimps also give a naturally sweet taste when eaten, a compliment to the sour notes that make up the kinilaw. Add in generous slices of kamias, onions, ginger, and chilis with lots of sukang tuba to round the dish altogether.
Makes 3-4 servings
300g Fresh shrimps*, peeled and deveined
¼ cup Coconut vinegar (sukang tuba)
1 Red onion, thinly sliced
1 White onion, thinly sliced
3-4 Small kamias, sliced, plus more for garnish
2 Tbsps Sliced ginger
1 tsp Chopped spring onions
Juice of 2 calamansi
Salt, to season
¾ cup Coconut vinegar (sukang tuba)
Calamansi halves, for garnish
2-3 Bird’s eye chili (siling labuyo), chopped
- Wash the shrimps in ¼ cup of coconut vinegar. Pour into a strainer and discard vinegar. Set shrimp aside in a covered bowl in the refrigerator.
- In a non-reactive mixing bowl, mix the sliced red and white onions, kamias, ginger, spring onions, and calamansi juice.
- Once mixed together, bring out the shrimps and add them to the other ingredients. Pour in the ¾ cup coconut vinegar. Toss the mixture like a salad. Season with salt (you may use rock salt, fine salt, or kosher salt).
- Transfer to a serving plate or bowl. Garnish with calamansi, bird’s eye chili, and additional sliced kamias. Serve immediately.
*NOTE: Use only very fresh shrimps, preferably live.
Recipe by Patrick Roa
Photographed by Miguel Abesamis of Studio 100