Papa's Recipes

Cevichi

Filipinos from the central Visayan islands are especially good at making kinilaw-A method of marinating raw seafood in vinegar and spices. Freshly caught fish are typically used, though the llocanos from the northern part of Luzon even prepare this dish using goat meat! Spanish mackerel is popular for this dish but any other fish or shrimp, oysters or squid will do just as nicely. Make sure that you use very fresh fish and serve the dish immediately. If you are concerned about the freshness of the Fish, look for sushmi-grade tuna or salmon.

CourseMain Dish, Side Dish
CuisineFilipino, Fish

Servings	Prep Time
4people	10minutes

Passive Time

2hours marinate

Servings	Prep Time
4people	10minutes

Passive Time

2hours marinate

Ingredients

1/2cup Filipino cane vinegaror white vinegar or cider vinegar diluted with water
1lbs Spanish mackerel, sea bass, tuna or salmon filletswashed, skinned and cut into cubes
4tbsp freshly squeezed calamansi or lime juice
2 inchslice gingerpeeled and thinly sliced
1/2 onionthinly sliced
1 chilefinger-length green chili pepper, thinly sliced
1/2tsp salt
1/4tsp Fresh Ground Pepper

Instructions

Pour the vinegar into a mixing bowl, add the fish and marinate for 1 hour. Drain.
Combine the calamansi juice, ginger, onion, chiti, salt and pepper. Mix thoroughly. Add the fish.
Chill in the refrigerator for one hour to allow the flavors to mingle
Serve immediately with hot steamed rice.