https://thequirinokitchen.com/tag/kinilaw-shrimps-mangoes-tomatoes-chicharon/ Asian cooking, culture and stories of recipes Fri, 18 Mar 2022 22:31:16 +0000 en-US hourly 1 https://thequirinokitchen.com/wp-content/uploads/2022/09/cropped-favicon-32x32.png https://thequirinokitchen.com/tag/kinilaw-shrimps-mangoes-tomatoes-chicharon/ 32 32 https://thequirinokitchen.com/kinilaw-shrimps-with-mangoes-tomatoes-and-chicharron/ https://thequirinokitchen.com/kinilaw-shrimps-with-mangoes-tomatoes-and-chicharron/#respond Sun, 07 Jul 2019 20:02:53 +0000 https://www.asianinamericamag.com/?p=9608 Kinilaw of Shrimps with Mangoes, Tomatoes and Chicharron is my version of the Filipino classic kinilaw, the Philippines answer to the Spanish ceviche. The raw shrimps soak in a white vinegar, calamansi (or use lemon) juice, chilies and seasonings for a few hours in the refrigerator. The shrimps will cook in the tart, tangy vinegar-calamansi mixture. Add sweet, ripe mangoes and tomatoes. Top with crunchy chicharron bits for an added zing. For best results, use fresh shrimps, and fish when making kinilaw and if possible, the fresh catch-of-the-day seafood. Serve as appetizers or a side dish.]]> https://thequirinokitchen.com/kinilaw-shrimps-with-mangoes-tomatoes-and-chicharron/feed/ 0 9608