took a trip to my cousin jay's store seaside mart and picked up some sugpo, or tiger shrimp (of the semi-giant variety). i don't like doing too much to mask the flavour of very fresh seafood, so i decided to make a kilawen.
kilawen is the filipino version of ceviche, or seviche, a latin-origined dish where meats are "cooked" by an acidic liquid, and chopped onions and chilis are added. it is also known as kelaguen on island, and is a very popular method of preparing chicken, shrimp, beef, and venison. rumour has it that in the philippines, there's a version of shrimp kilawen where you take a live shrimp, squeeze a little lemon on it to stun it for a moment, then rip off the head and pop it down. i like my seafood fresh but, uh, no thanks!
this recipe is dead simple: cook and peel shrimp. squeeze out a lot of lemon juice, chop up any kind of onion and a couple of chilis, to your taste. i also add thinly sliced cucumbers and some chopped parsley for added texture and colour.
Posted by santos. This entry was posted on 20040710 at 1:00 AM You can skip to the end and leave a response.