UrMajestySiresFoodExperiments: ‘Kinilaw na Dilis with Lato’ or ‘Anchovy Ceviche with Seaweed’

blog_april_kinilaw na dilis na may lato at labuyo_watermark

Sharing my ‘Bisaya’ side of the family’s simple version of ‘kinilaw’ or ‘kilawin’ which has many regional versions in Filipino cooking. Its basically composed of raw fish cleaned (innards removed) marinated in a mix of vinegar, ginger, salt, pepper and chili.

Now ‘ceviche’ is pretty much the same as kinilaw, which is Spanish or Latin American in origin. The differences are that the fish meat is cured using citrus juices and the addition of olive oil.

Farmed and now readily available  at supermarkets, ‘lato’ or ‘caulerpa lentillifera’ is a type of seaweed which resembles small grapes. It is also known as ‘arosep,’ ‘ar-arosep,’ or ‘lato bilog.’

Here’s a simple version, hope you like it and thanks for the click!

Kinilaw na Dilis with Lato
anchovies or dilis, innards removed and washed clean
lato or
ginger, minced
tomato, sliced
labuyo or chili, sliced or flakes
salt & pepper to taste

– Clean the anchovies by removing innards and wash under running water; you may also prefer to remove the heads
– In a bowl, mix the anchovies, ginger, tomato, vinegar, salt & pepper; Cover and place in the fridge for at least 30 minutes before serving

You may opt to add in these ingredients as well:
– spring onion, roughly chopped
– garlic, minced
– red or white onion, minced
– lemon or calamasni zest
– lemon or calamansi juice

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