Perfect as an appetizer or “pulutan” (beer pairing) Kinilaw or Kilawin is a delicacy often found at Filipino parties with drunk uncles and grandpas…or in this case, here on Foodipino.
Kinilaw tastes refreshingly tangy, spicy, and savory. It’s known as the Filipino equivalent of Peru’s Ceviche. All ingredients are traditionally raw or uncooked unless it has pork instead of fish. For my recipe, I used Oyster mushrooms.
Because mushrooms absorb flavors faster than fish, I cut back the acidity and added water to the vinegar mixture as opposed to using purely vinegar, then I marinated the mushrooms in the fridge overnight so they will tenderize. Anyway, here’s what I mean:
- 8 ounces oyster mushrooms, slivered
- 1/2 red onion, minced
- 2 tbsp ginger, minced
- 2 pcs Thai chili, chopped (use more for extra spiciness)
- 1 cup white vinegar
- 1 cup water
- 2 tbsp sea salt
- 1 tbsp grounded black pepper
- 1/4 cup calamansi or lemon juice
*coconut milk and tomatoes are used in other versions, feel free to incorporate these ingredients as well.
- Mix all ingredients in a non plastic bowl
- Cover the mixture and marinate in the fridge overnight
- Serve cold as an appetizer
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