So refreshing! Filipino shrimp ceviche bathing in zesty ginger and citrus, this unique pairing makes kinilaw full of bright tangy notes that make it the perfect appetizer. This is a next level shrimp recipe that you won’t be hearing there are any leftovers.
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The unmistakable aromatics and freshness of ginger, and the rolling in of heat from Thai and Fresno chilis. Wow! The thrice-cleaned shrimp, and salt and vinegar “cook”. The sweet-sour of lemons and limes, and the inviting peach hue of meaty shrimp morsels.
Kinilaw is a masterpiece because it’s surprising and unexpected, how vibrant everything works together, while making you only want to eat more until there’s nothing left.
What is Filipino shrimp ceviche aka Kinilaw?
Kinilaw Na Hipon (raw marinated shrimp) is not just an alternative to shrimp ceviche, it is thee alternative.
In fact, it is far from shrimp ceviche in terms of history and timeline…not to mention that the use of vinegar as the cooking agent makes kinilaw, a Filipino food symbol all the way.
Kinilaw means to be “eaten raw” and “cooked” from a raw state. So in the Philippines, yes you guessed it, they use vinegar to “cook” the raw fish, shrimp, and even fruits and veggies to create what you will know as kinilaw style.
Traditionally, coconut vinegar will envelop your said raw seafood and the acidities from the vinegar will change the proteins in the fish, and voila…it’s cooked without using heat.
This can be done with regular white distilled vinegar if you don’t have the access to coconut vinegar which is what we will do here….in case you live in an area where the closest Asian food store may be far away.
Same with calamansi, sometimes hard to find, so we will use lemon and lime so everyone can create this must-try specialty.
When to Eat Kinilaw
Kinilaw is a delightfully ideal island food. The perfect pulutan. Pulutan is comparable to Spanish tapas, something to be eaten with fizzy drinks and over some good conversation or while watching a game, and in my dreams, seeing a gorgeous pink sunset somewhere.
I like to call it a Summer recipe food because of its crisp and zingy flavor profile. However, this can be eaten as an appetizer or main dish, any time of the year.
I especially love this as a dish as a party food, as it really seems to always impress and it most certainly always gets eaten up quickly. It definitely has replaced my common shrimp ceviche on the gathering table.
Kinilaw is next level flavor and presentation. Be sure to bring some chips or crispy plantains for dipping…no spoons necessary.
It definitely has replaced my common shrimp ceviche on the gathering table. Kinilaw na hipon is next level flavor and presentation. Although, my husband almost eats all of it!
Seafood and Fish for Kinilaw na Hipon
There is no one traditional Kinilaw recipe, though more authentically made with tanigue (Spanish Makerel) and coconut vinegar, as various regions and preferences have created thousands of versions of kinilaw, but here is a solid recipe that can be done with little prep and in a one-bowl-shot.
It’s a beautiful representation of Kinilaw and ingredients here are easily available no matter your location and I want everyone to give kinilaw a try and introduce this to your counterparts.
Why Kinilaw na Hipon has to be your next must-try dish:
- easy to make in one bowl
- no creams, sugars, no added salt
- perfect pulutan aka appetizer
- stays well in fridge for days
- low calorie, healthier option recipe
Everything you need to make great kinilaw na hipon is right here, and it won’t be your last.
INGREDIENTS for FILIPINO STYLE SHRIMP CEVICHE
- Very Fresh Shrimp – Don’t use frozen if possible. Go to the butcher and ask for that the shrimp just came in. You can buy the shelled and deveined kind to save time.
- Ginger – Use fresh ginger root. Do not sub with powder. Use a microplane for grating, or if you like bigger pieces, then mince.
- Coconut Vinegar or sub with Distilled white Vinegar
- Calamansi, or sub with Lemons and Limes – Since calamansi can be hard to find, I love organic Meyer lemons which are sweeter, and Limes that are very smooth on the skin to ensure a very juicy and sweeter inside. Choosing the right lemons and limes will help boost the flavor profile and taste very fresh.
- Red Onion – sweeter flavor profile
- Thai Chilies and Fresno Chili – leave the seeds if you like it hott!
- Cilantro
EQUIPMENT
- a medium sized glass bowl
- a wooden or silicone mixing spoon
- food processor for fine chopping
INSTRUCTIONS
Follow these step by step directions to make kinilaw na hipon.
- Prepare the Shrimp
- Ensure the shrimp is very fresh, preferably not frozen. If possible, purchase shelled and deveined shrimp.
- Marinate the Shrimp
- In a medium-sized glass bowl, combine the fresh shrimp with grated fresh ginger, coconut vinegar (or substitute with distilled white vinegar), and the juice of calamansi, lemon, and lime (or their substitutes).
- Add Aromatics
- Mix in thinly sliced red onion, Thai chilies, Fresno chilies, and cilantro. Adjust the amount of chilies to your preferred level of spiciness.
- Chill and “Cook”
- Cover the bowl and refrigerate the mixture overnight for best results. The acidity from the vinegar will effectively “cook” the shrimp without the use of heat.
- Serve
- Once marinated, the kinilaw na hipon is ready to be served as an appetizer or main dish. Pair it with crispy plantain banana chips, tortilla chips, or fried wontons for a delightful culinary experience.
- Storage
- Leftovers can be stored in a glass airtight container in the refrigerator for up to two days.
Enjoy this vibrant and flavorful Filipino shrimp ceviche with friends and family!
What to serve with KINILAW NA HIPON
- Crispy Plantain Banana Chips
- Tortilla Chips or tostadas
- Fried Wontons
Questions
No.
Absolutely. This dish keeps well in a glass airtight container in the fridge for two days.
Marinate and “cook” the shrimp overnight is best. Also, use a food processor to save time.
Kinilaw Na Hipon: Filipino Shrimp Ceviche
Equipment
- 1 big glass bowl
- 1 food processor optional
Ingredients
Washing the Shrimp
- water and salt all over the shrimp use this salt water mix to clean your shrimp well before creating the dish
Creating Kinilaw na Hipon
- 1 lb fresh raw shrimp
- 2 cups coconut vinegar or white distilled vinegar
- 5 Meyer lemons juiced
- 5 Limes juiced
- 1/2 red onion minced
- 2 tbsp fresh ginger minced
- 1/4 cup organic cilantro chopped thin slices (do not cut till serving time)
- 1 tbsp Thai chili thin slices (do not cut till serving time)
- 1 tbsp Fresno chili thin slices (do not cut till serving time)
Instructions
- De-shell and de-vein your raw shrimp. It is essential to clean your shrimp throughly from the vein. You can buy pre shelled and deveined shrimp as well.
- Wash your shrimp by placing it in a bowl with water and salt all over the shrimp and rinsing it three times. Straining the salty water and repeating two more times with the last wash just being water. Dispose of the salty water wash and pat the shrimp dry.water and salt all over the shrimp
- Strain your shrimp from any excess water, and again, pat it a little dry with a paper towel. Wash the bowl clean and dry for the next use.
- On a cutting board, take a knife and chop up your shrimp into tiny bite size morsels. Remove heads/tails and any extra veins you might find.Do NOT food processor your shrimp as it will become pasty and mushy in parts. I suggest a good chop with a sharp knife to get clean cuts and maintain the integrity of the shrimp. Small and dime size pieces are nice and sturdy on the palate.
- Take your cut shrimp pieces and place back in your clean bowl. Add two cups of your vinegar. Add more if you need to, the shrimp should be covered and submerged with the vinegar.1 lb fresh raw shrimp, 2 cups coconut vinegar or white distilled vinegar
- Let the shrimp cook in the vinegar for 25 minutes. You will see it start to slightly change it's color to more peach and white.
- After 25 minutes drain the vinegar by slightly tipping the bowl and holding the shrimp back, the vinegar will not completely drain. Do not completely drain out the vinegar. Leave that amount in the bowl. You need that leftover vinegar.
- Now juice your lemons and limes. Add the lemon and lime juices to the bowl. Add enough to submerge the shrimp, just at the tip of the shrimp level.5 Meyer lemons, 5 Limes
- Add the small diced red onionAdd the minced fresh ginger1/2 red onion, 2 tbsp fresh ginger
- Put bowl in refrigerator with a plastic cover and wait. You can let it sit for at least 7 hours or overnight.
- After the shrimp has sat for at least 7 hours, the shrimp should be ready, changed to peachy orange and white colors. It has also had time to soak the flavors in.Now you are ready to finalize your dish.
- Fine chop and add the cilantroMix everything up in the bowl.1/4 cup organic cilantro
- Thin slice your Thai and Fresno chilies. Sprinkle your chilies all over the top of the "cooked" kinilaw na hipon.Serve and Enjoy!1 tbsp Thai chili, 1 tbsp Fresno chili
Notes
- add avocado
- add chopped fresh coconut meat
- add chopped mango
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