Kilawing gindara

This dish uses a “cooking” method by which meat or seafood is marinated in citrus juices which pickle the seafood or meat and turn it opaque. The Latin American version is called ceviche; the Polynesian version, the national dish of Tahiti, is poisson cru. Although tuna is the fish most commonly used for making kilawin (click here for the tuna kilawin recipe in the archive), most fleshy fish like gindara, lapu-lapu and mahi-mahi are just as good. I’m even planning on using salmon fillets next time.

Kilawin, the Filipino version of ceviche and poisson cru

Ingredients:

500 g. of skinless, boneless gindara fillets
1-½ tbsps. of rock salt
3 lemons
1 red onion, peeled and thinly sliced
4 cloves of garlic, peeled and grated
1 thumb-sized piece of ginger, peeled and grated
3 whole chili picante (or any mild finger chili), cut into thin rings
1 pimiento, seeded, deveined and cut into thin strips
1 c. of coconut cream
2 tbsps. of finely sliced onion leaves, for garnish

Wash the fish well. Cut into one-inch cubes. Pat dry with paper towels. Place in a bowl and toss with the salt. Squeeze the juice from two lemons. Add the juice to the fish and mix well. Cover the bowl and allow the fish to marinate in the fridge for 30 minutes.

Drain the fish, squeezing lightly. Place in a clean bowl. Squeeze the juice from the remaining lemon and add to the fish. Mix lightly. Add the grated garlic and ginger, chilis, pimiento strips and onion slices. Toss everything together. Pour in the coconut cream. Stir lightly. Top with the onion leaves and serve.

January 8, 2009  Print This Post   
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Comments

5 Responses to “Kilawing gindara”
  1. The Chic Shopaholic says:
    January 9, 2009 at 7:25 pm

    wow, looks delicious!!!!

    Reply
  2. Connie says:
    January 9, 2009 at 10:02 pm

    Tastes better than it looks. :grin:

    Reply
  3. Heather Campo.... Crumbs and Pixels says:
    January 10, 2009 at 2:53 am

    I love ceviche! Being from Latin America I make it as often as I can, especially in the Summer. Your recipe looks delicious. Can’t wait to try ceviche with coconut milk! Interesting!

    Reply
  4. Dexie says:
    January 11, 2009 at 11:51 am

    my ilocananess just woke up…:)

    i love kilawen. i remember the monamon (anchovies) kilawen my grandmother used to make. YUMMY!

    Reply
  5. Scott at Realepicurean says:
    January 12, 2009 at 2:58 am

    Not as complicated as it looked on the photo! I’m definitely going to try this one later in the year.

    Reply
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