 |
| Peruvian Cebiche (ceviche) cooked by the author (Photo credit: Wikipedia) |
For a tempting tuna treat, just soak in vinegar and you'll have a no-cook, no-fuss seafood dish ready in no time. This recipe requires for you to know the right time to eat kinilaw, its when the seafood, meat, or vegetables reach that stage between being raw and being fully cooked by the acid. With fish, it is marked by a slightly opaque color yet is soft to touch.
You will need:
500 grams yellow fin tuna (sashimi-grade) cut into ½ -inch-by- ½ -inch cubes
Iodized salt and ground black pepper to taste
2/3 cup spiced white vinegar (or spiced sukang paombong)
4 teaspoons calamansi juice
2 teaspoons garlic, crushed
2 teaspoons ginger, julienned
1/2 cup white onions, thinly sliced
1/2 cup red onions, thinly sliced
4 bird's eye peppers
1 ½ tablespoons finger pepper, sliced
3 tablespoons pork cracklings (chicharon), crushed
Here's how:
1. Place tuna cubes in a stainless steel bowl and season with iodized salt and ground black pepper. Let stand for a few minutes.
2. Add the spiced white vinegar or sukang paombong, calamansi juice, garlic, ginger, white and red onions, and birds eye and finger peppers. Toss well.
3. Transfer mixture to a serving dish and top generously with crushed chicharon. Serve immediately.
No comments:
Post a Comment