Kinilaw (literally "eaten raw") is a raw seafood dish native in our country, similar to ceviche. Kinilaw dishes are usually eaten as appetizers before a meal, or as finger food (pulutan) with alcoholic drinks(preferably liquor not beer).
Ingredients
Raw Seafood (here i used "tamban fish")
Native Onions (the purple)
Ginger
Native green tomato
Vinegar
Salt
Native Chilli (because it's so spicy)
Ground pepper (optional)
Kalamansi
I did not include the measurement because it depends on the proportion of the seafoods and on your taste.
How to prepare
Cut the fish into smaller pieces.
The bones, head, organs and tails should be remove.
Soak the raw fish with vinegar for about 5-10 minutes and then wash it with water until the stinks of the raw fish is gone. You can also use the salt after you soaked it with vinegar when cleaning the fish then wash it with water.
Then cut the onions, ginger, native green tomatoes and the native chilli into smaller pieces, after that mix it all including the salt vinegar and the sliced kalamansi
This dish is always present when we go to the beach with my friends in our country.