An Ilonggo Favorite: Is This the Most Exotic Delicacy in the Philippines?
Eduardo Joven | Nov 18, 2015
A super easy to prepare Filipino appetizer, “kinilaw na lukon” is an exotic delicacy in which the main ingredient is raw shrimp marinated in vinegar, pepper, chili, chopped onions, and coconut milk then served fresh without cooking.
Name anything that you could prepare as kinilaw and for sure Ilonggos have tried it, take for example this delectable and refreshing kinilaw na lukon with coconut vinegar and green mango, it is great with chicken inasal. Lukon is a type of black tiger shrimp, found in parts of Batangas, Cebu, and of course, the Seafood Capital of the Philippines, very popular with Filipino farmers since they're easy to cultivate, easier to feed, and most importantly, cheap to produce. And because it is inexpensive and easily accessible to many Filipinos, we will be using it for this delicious Ilonggo recipe.
- 1 tbsp. brown sugar
- 1/2 cup coco vinegar
- 1/2 kilo medium sized shrimp, shelled and deveined
- 1 medium size onion, sliced
- 1/4 cup sliced ginger
- 1 large tomato, seeded and sliced
- 2 pieces green mango, grated
- 2 medium sized cucumbers, sliced into small cubes
- 1/4 cup chopped spring onion
- salt and pepper
- 3 pcs siling haba or birds eye chili pepper, sliced (optional)
- 1/4 cup Kakang Gata (coconut milk) (optional)
- In a bowl, add your shrimp, add salt and brown sugar in vinegar, and then mix well.
- Chill in the refrigerator for at least 30 minutes to 1 hour until it absorbs the suka (vinegar), this process will cook the shrimp.
- In the meantime, prepare all the vegetables and mangoes in your serving dish then mix well.
- Once the lukon or shrimp is ready, strain the excess vinegar and toss the lukon or shrimp to the vegetables, mix well.
- Add salt and pepper to taste
- Add the vinegar and coconut milk, mix well.
- Top with spring onion before serving.