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E A T T H I S W A Y
Kilawin
As with a number of other Ilocano
favorites,
kinilaw
— raw fish cubes
marinated and slow-cooked in vinegar
along with crushed ginger and a variety
of herbs and spices — can be made
in many ways in different parts of the
country. This northern version reflects
the bounty of the land — or the sea, for
that matter.
A seaside secret
As a coastal region, a wide variety
of fresh seafood is available every
day, although that’s not always
evident in the pork-rich menu of
Ilocandia. Nevertheless, Ilocano
cuisine uses everything from tiny
ipon
fish to Gamet dark seaweed.
Seafood here is prepared in
different ways, but
kilawin
(or
kinilaw
) showcases its freshness
to the hilt. Similar to the Spanish
ceviche, the seafood in
kilawin
is marinated in vinegar and then
tossed with diced tomatoes, onions,
and just a little bit of herbs to not
overpower the fresh flavors.
The fish and
seafood in
Ilocandia are so
fresh, some can
be seasoned and
eaten raw
Imagine this
Tuna
kilawin
with
a cold beer on a
finewhite beach
in Pagudpud. Now
that’s paradise.
PHOTOS
ALARIC YANOS. DISHES IN THIS FEATURE WERE SHOT AT PRECIOSA FINE DINING AND CATERING SERVICES,
J. P. RIZAL STREET, LAOAG CITY, ILOCOS NORTE
.
TEL:
+63 (77) 773 1162, (917) 508 2569
,
LAPRECIOSA_LAOAG@YAHOO.COM.PH, WWW.LAPRECIOSA-ILOCOS.COM