Kilawin Visayas Style

This Filipino version of ceviche is tart but sweet from fresh seafood and calamansi.

Makes 2 servings


1 pound prawns*, shelled and deveined
4 Tablespoons Sun Tropics® Pure Calamansi
3 stalks green onion, chopped
6 teaspoons ginger, diced
1 red hot chili, chopped
¼ cup coconut milk
3 teaspoons sea salt
¼ teaspoon ground black pepper


  1. Boil water in a large pot.  Once boiled, turn off heat.  Drop prawns in the pot, stir and blanch prawns until opaque in color.  Drain with a bowl strainer and run under cold water.
  2. Cut prawns into bite ­size pieces.
  3. In a large bowl, mix all ingredients.
  4. Refrigerate for 1 hour before serving.  Will keep for 3 days.

*Prawns can be substituted with raw salmon or halibut.

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