Kinilaw na Hipon
A refreshing Filipino shrimp ceviche variant made with vinegar, citrus, and chilies, perfect for hot summer days.
Servings: 4 servings
Calories: 150kcal
Ingredients
For the shrimp preparation
- 1 pound fresh shrimp Cleaned, peeled, and deveined
For the marinade
- 1/2 cup cane vinegar or regular vinegar Enough to cover the shrimp
- 1 teaspoon salt Adjust to taste
- 1/4 teaspoon black pepper Crushed
- 1 medium red onion Finely chopped
- 1-2 slices ginger Optional, for added heat
- 1-2 cloves garlic Smashed, optional
- 1 pinch sugar Optional, to balance sharpness
For mixing
- 1-2 pieces chili peppers Chopped, labuyo or Thai chilies for heat
- 1/2 cup diced green mango or cucumber Optional for extra refreshment
- 1 tablespoon chopped cilantro For garnish if desired
Instructions
Cleaning shrimp
- Rinse shrimp in cold water and remove shell and tail.
- Make a shallow cut on the back to remove the black vein.
- Pat dry on a paper towel.
Preparing marinade
- In a bowl, mix vinegar, salt, pepper, and optional ingredients like ginger, garlic, and sugar.
- Stir until the sugar and salt are dissolved.
- Taste and adjust the seasoning to ensure it is flavorful.
Mixing ingredients
- Add the cleaned shrimp to the marinade and gently toss to coat.
- Add chopped chili peppers, additional onions, and optional greens.
- Let it sit for 15-20 minutes in the marinade.
Serving cold
- Chill in the refrigerator before serving for enhanced flavor.
- Serve in a decorative bowl with garnish and side options.
Notes
Enjoy fresh on the day of preparation. Avoid using old or frozen shrimp for the best flavor. Can be served with crackers or garlic fried rice.