Shrimp Kinilaw with Lato
Salad / Ceviche
A nice and refreshing salad using the Kinilaw method of cooking the shrimp. Kinilaw means to cook in vinegar without any heat. All you need is at least an hour in the fridge to cook the shrimp and it’s topped off with fresh veggies and Lato. Lato is a briny sea grape that adds a nice salty kick.
1 Pound Raw Shrimp, peeled and deveined with tails on
1/2 Red Onion Sliced Thin
1 Cup Cherry Tomatoes cut into wedges
1 Fresh Green (or raw) Mango Diced
1 Teaspoon Garlic Powder
1 Teaspoon Black Pepper
In a shallow medium sized bowl, mix together the shrimp and onion. Pour over the whole bottle of Suka. Cover the bowl with cling wrap and leave to “cook” in the vinegar for 1-2 hours in the refrigerator.
While the shrimp is cooking, prepare the other ingredients.
In another large bowl, add the Calamansi Juice, garlic powder and black pepper. Leave at room temperature until serving time.
To prepare the Lato, place in a collendar and rinse with cold water until it starts to puff up. Leave to the side.
Once you are ready to serve the Kinilaw, take the shrimp out of the refrigerator and strain out the vinegar. Leaving just the shrimp and onions.
Take out the large bowl with the calamansi dressing and add in the cooked shrimp and onions. Add in the tomatoes, mango and washed Lato.
Mix all together and taste. Add any additional black pepper, garlic powder or even salt if needed.
You can serve in the same bowl family style or divide the kinilaw into 4 salad plates.