Kinilaw is very popular in the Philippines. It is a method of food preparation which involves cooking in something acidic like vinegar. Kinilaw usually utilizes fish (tangigue is a popular fish used, but really, your imagination is the limit) or seafood (shrimp).
If you’re from the US, kinilaw will probably be more familiar as the Mexican version of ceviche.
Fresh shrimp, peeled and deveined (if you’re particular about that)
Onions (In this case, I used native onions, also known in the West as shallots.)
Vinegar (I used native vinegar for full-bodied flavor.)
One or two salted eggs or salted duck eggs.
Salt to taste.
Just gauge the amount of ingredients you will be using.
Sometimes I “cook” the shrimp in hot water first if I don’t want it too raw.
The key to a successful kinilaw is the freshness of the shrimp. I don’t think I’ve tried making kinilaw with frozen shrimp. Can probably work, but the water content from the frozen shrimp may prove to be problematic.
Pour the vinegar. Leave for a few minutes for the shrimp to cook.
Add the ginger.
Then the onions and tomatoes.
The salted eggs go last because they easily break down when immersed in the vinegar.
Mix well. Refrigerate. And walah! Shrimp kinilaw ready. You know if the shrimp is cooked because it will be more pinkish in color.