Kinilaw is an indigenous Filipino dish of incredible freshness, usually (but not always) featuring slices of raw seafood quickly bathed in a sour liquid.INGREDIENTS
750 gms. tanguigue
50 gms. onion, sliced
50 gms. red bell pepper strips
50 gms. finger pepper
some ginger minced
1/2 tsp. iodized salt
1 cup vinegar (lemon or calamansi for better taste)
1/4 tsp. black pepper
PROCEDURE
Debone fish and scrape out flesh from the skin. Wash fish in water. Marinate fish in vinegar (or lemon/calamansi), ginger, red bell pepper, onion, finger pepper, salt and pepper. Refrigerate. Serve when cold.
Enjoy!
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