FILIPINO SHRIMP CEVICHE (shrimp kinilaw) RECIPE

If you attended our recent Davenport Variety pop up, you may have had a chance to try Chef Rudy’s ceviche. Well, we’re sharing the recipe. We actually shared this before as a #chefrudystirahan post a while ago. This time, Rudy added his Maanghang hot sauce. It’s also topped with ‘Cornicks’ or Filipino corn nuts as added crunch + a generous sprinkling of cilantro, fried garlic and green onions. It’s a perfectly refreshing summer appetizer (or main dish). We hope you feel inspired to try it at home! 🤗

’Kinilaw’ means ’made raw.’ This recipe is inspired by Peruvian ceviche and it is so easy to make.

Chef Rudy’s Filipino Shrimp ceviche (Shrimp Kinilaw)

1 shallot, minced
2 garlic cloves, minced
1/2 cup calamansi juice
3 tbsp of coconut vinegar
1/4 cup of coconut cream
2 tbsp ginger, minced
1 small banana pepper, brunoise
2 cups fresh, raw, peeled shrimp
Season to taste
Maanghang hot sauce to taste

Blanch shrimp for two minutes, shock in ice water and drain. Mix everything together (except for your toppings), let marinate for an hour or more in the fridge. Add toppings. That's it! Serve on ’kropek’ or shrimp crackers with boiled sweet potato, topped with crushed ’Cornicks’ (Filipino corn nuts), fried garlic, green onions and cilantro. Remember, don't let the ’tiger’s milk’ (aka leftover ceviche juice) go to waste. DRINK ITTT!! 🦐
.
.
.
#chefrudyboquila #davenportvariety #chefrudysmaanghang #chef #chefsofinstagram #torontochef #toronto #recipe #torontofoodie #yyzfoodies #filipinochef #coconut #coconutcream #shrimp #recipe #summereats #filipinocanadian #filipinoceviche #kinilaw #shrimpkinilaw #ceviche #cooking #filipinofood #kainna #sarap #torontopopup #torontolife #torontofood