Shrimp kinilaw

By Charlotte Langley
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  • 2 cups raw ASC certified responsible shrimp
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1/2 cup calamansi juice
  • 3 tablespoons coconut vinegar
  • 1/4 cup coconut cream
  • 2 tablespoons ginger
  • 1 small banana pepper, very small diced
  • Salt and pepper to taste


  1. Mix everything together, let marinate for an hour or more in the fridge. That's it!
  2. Serve on ’kropek’ or shrimp crackers with boiled sweet potato, topped with crushed ’Cornicks’ (Filipino corn nuts), fried garlic, green onions and cilantro.
  3. Don't let the ’tiger’s milk’ (leftover ceviche juice) go to waste. DRINK IT!!


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