Kilawin Visayas Style
This Filipino version of ceviche is tart but sweet from fresh seafood and calamansi.
Makes 2 servings
1 lb prawns*, shelled and deveined
4 tbsp Sun Tropics® Pure Calamansi
3 stalks green onion, chopped
6 tsp ginger, diced
1 red hot chili, chopped
¼ cup coconut milk
3 tsp sea salt
¼ tsp ground black pepper
- 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.
- Cut prawns into bite size pieces.
- In a large bowl, mix all ingredients.
- Refrigerate for 1 hour before serving. Will keep for 3 days.
*Prawns can be substituted with raw salmon or halibut.
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