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.
Find the full recipe here: https://www.sarapnow.com/blogs/sarap-recipes/shrimp-kinilaw-with-lato-recipe-ceviche-but-make-it-filipino