Native Ceviche (Kilawin) - the fisherman's favorite fresh catch recipe

Finally! I'm back here in Manila. It's been a while since i opened this blog. Our trip to Palawan was really awesome. Moreover, I'd like to share dishes that captured my taste. This one's for lunch.


Ceviche or kilawin is a seafood dish popularized in the coastal areas of America according to some websites. I couldn't believe though. I think it is popularized in the Philippines since the dish originated from the Spanish influences to Philippines. They made the dish out of shortage and hard life way back in the 1520s-1890s. Alright, hi 5 for Filipino claimers!  The dish was authentically made from fresh raw seafoods marinated over citrus juices such as lime, lemon and calamansi. it is usually accompanied by salt, pepper and chillies. Other kinds of this recipe may include avocado, corn and potatoes.


Anyhow FYI:
lemons are yellow and limes are green. According to the USDA Nutrient Database, Lemons are a richer source of Vitamins C than limes with a 53mg Vit C per 100g raw lemon (without peel) compared to 29mg in limes.
(http://www.diffen.com/difference/Lemon_vs_Lime#ixzz1IhgXM1mr)

Ceviche Recipe

You need:

Fresh Fish ( tanigue or talakitok would do )

fresh onions

red and green chillies

lemon or lime

salt and pepper

tomato and cucumber slice for garnish

As you notice i didn't put any measurement for the recipe. It would do best if you find the taste you are looking for. Simply slice the fish into large cubed or strip parts. mix the lemon, onions and chillies to the marinated fish. Add the salt and pepper to your desired amount. were done! You may also add some sugar to enhance the flavor of the fish.