Kilawin is a Filipino dish where the seafood is marinated in vinegar, a citrus fruit (calamansi in the Philippines), chili, onions, garlic, and like ceviche, is served without cooking since the vinegar and citrus “cook” the seafood. There are different variations depending on the region, plus you can get creative and add different ingredients.
- Sushi Grade or High-Quality Boneless Salmon – 1 lb (We like the salmon fillet from Costco)
- Garlic – 2 Cloves Crushed
- 1 Red Onion – Diced
- 1 Tomato – Diced
- 1 Cucumber – Diced
(Tomatoes and cucumbers are optional, but I love adding them)
- 1/2 Red Pepper – Diced
- 1/4 cup Fresh Ginger – Diced
- 1/2 Cup Vinegar
- Lime Juice from 3 limes
- 1 Chili Pepper – Diced
- Pinch Salt
- Cracked Black Pepper
1. Wash the fish well and slice the fillet into 1/2 inch cubes.
2. Combine the salmon and vinegar in a bowl and cover. Make sure that the fish is well covered in vinegar. Refrigerate for at least an hour.
3. Drain the liquid from the salmon and gently squeeze the fish, combine the rest of the ingredients (red pepper, onions, tomato, lime juice, garlic, ginger, chili pepper) and mix well. Add salt and pepper to taste. Refrigerate again for at least an hour.