Kinilaw Na Hipon: Filipino Shrimp Ceviche
a zesty shrimp ceviche inspired affair of ginger and shrimp that should stay together forever on our tastebuds
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Servings: people
Calories: 176kcal
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
Serving Suggestion:
Crispy Plantain Banana Chips or Tortilla Chips complete this pulutan dish for all to enjoy. You'll be saying sarap!
More Garnishes if you like:
- add avocado
- add chopped fresh coconut meat
- add chopped mango
Nutrition
Nutrition Facts
Kinilaw Na Hipon: Filipino Shrimp Ceviche
Amount per Serving
Calories
176
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.2
g
1
%
Trans Fat
0.01
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
0.2
g
Cholesterol
243
mg
81
%
Sodium
184
mg
8
%
Potassium
578
mg
17
%
Carbohydrates
15
g
5
%
Fiber
4
g
17
%
Sugar
3
g
3
%
Protein
32
g
64
%
Vitamin A
115
IU
2
%
Vitamin C
47
mg
57
%
Calcium
140
mg
14
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.