Kinilaw of Shrimps with Mangoes, Tomatoes and Chicharron

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 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. This is an Asian in America recipe. Serves 2 to 4.

Course: Appetizer, Dinner, Lunch, Seafood, Side Dish

Cuisine: American, Asian, Filipino

Keyword: Filipino Kinilaw Shrimps Mangoes Tomatoes Chicharron

Servings: people

Calories: 52kcal

Author: Asian in America recipe

Ingredients

1/2 pound fresh large shrimps peeled, deveined, heads and tails removed
1 cup white vinegar
1/4 cup calamansi juice fresh or frozen concentrate (or use lemon juice)
1 whole red onion sliced or chopped
1 knob fresh ginger about 1-inch; peeled, sliced in julienne strips
1/2 cup ginger ale
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup chopped red or green bell pepper seeded
2 to 3 pieces siling labuyo (bird's eye chilies) sliced
2 whole tomatoes chopped
2 whole fresh, ripe mangoes sliced, pitted, shaped into round balls with a melon baller
1/2 cup crumbled chicharron for topping
2 stalks scallions chopped, for garnish

Instructions

After peeling and removing heads and tails of shrimps, wash thoroughly. Drain any water.
In a large, glass or non-reactive bowl, combine the following: the shrimps, white vinegar, calamansi juice, onions, ginger, ginger ale, salt , black pepper and red/green bell peppers. Stir in the chopped siling labuyo (bird's eye chilies).
*Warning: Do not touch your face or eyes right after chopping the chilies. Wash hands thoroughly with soap and water after handling chilies.
Stir and mix the shrimps, liquid and seasonings. Cover entire bowl with plastic wrap. Seal completely. Keep refrigerated for at least 4 hours or longer till shrimps turn to pink and look cooked.
When ready to serve, mix in the mango balls and chopped tomatoes.
Sprinkle the top with crumbled chicharron. Garnish with scallions. Serve chilled.
Keep leftovers refrigerated at all times.

Nutrition