Monday, June 10, 2013

PRAWN CEVICHE (Kinilaw na Sugpo)

CEVICHE (Kinilaw) is a seafood dish popular here in Davao City.  Typically made from fresh raw fish marinated in citrus juices such as LIME or LEMON.  And added with some spices to make as a 'pulutan' or as a finger food.

As the dish is not cooked with heat, it must be prepared fresh to maximize the risk of the food from ANISAKIS parasites.

Here I will give you PRAWN CEVICHE RECIPE which is great for healthy diet for a low fat snack or appetizer.


1 kl of Prawns
Table Salt
Suka (Vinegar)
Kamias or you can use LEMON or LIME (Bilimbi Fruit)
Red Bell Pepper
Cilantro/Parsley leaves for garnishing

photo credit: julesjulesjules m via photopin cc


Put the shrimp in a bowl.  Add the vinegar, lots of ginger, salt and onions.  Then add the kamias and the red bell pepper.  Let it sip until the shrimp turns to reddish (meaning it is already cook).  

Put cilantro or parsley leaves for garnishing.

   photo credit: Aaron Nakama via photopin cc

Ceviche is very popular here in the Philippines and most especially in the coastal region.

Impress your friends with this fresh recipe and have it enjoyed while drinking the BATMAN GOTHAM CHILL refreshing!

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  1. Replies
    1. When it turns to reddish means it is already cook with the vinegar.

  2. i am not into kinilaw. i'll try this one. i think it's worth my pennies and dimes!

  3. I love kinilaw, but quit careful of eating it somewhere. Though i never have tried it with prawns or shrimps. Will try this over the weekend.


A food recipe blog with simple and tasty recipes for the foodie lovers and aspirant cook like me.