When I was in my elementary years, my father would always make kilawing bangus as appetizer or pulutan but we were never allowed to eat it until we were in our high school years. It was believed then that our stomachs were not yet ready to digest raw fish at it may upset our stomachs. Looking back, i never did have stomach ache even though i pop a spoon or two in my mouth when my dad leaves it in the ref to cool .
According to Wikipedia, there are many variations of Fish Ceviche depending on the country or the region it is prepared, but nevertheless, the fish is always marinated in an acidic liquid like lime, coco vinegar or calamansi (calamondin or calamondin orange). The acid in the marinade is said to cook the fish by the process of denaturation. It is interesting to know that Ceviche may have originated from the Philippines as theorized by food historians and was brought to Mexico and Latin America during the 250-year Acapulco-Manila Galleon Trade.
One Saturday morning, i texted my hubby and asked him what he feels like eating that night,
he texted back.." anything basta may kilawing tanigue o dilis". I looked for tanigue and dilis in the market but found fresh bangus instead....my hubby ate kilawing bangus that dinner and i heard no complaints...only appreciation. My version has no ginger in it because bangus is not as "malansa" as other fishes.
Kilawing Bangus
1 medium-sized bangus
10 pcs of calamansi
1/4 cup vinegar (any kind will do)
1/2 teaspoon of salt
1 big red onion (diced)
1 pc finger chili
1. Clean the bangus well and slice the flesh along its bones. Slice the flesh in strips.
2. Marinate it in 1/4 cup vinegar for 2-3 mins.
3. Remove the vinegar marinade and drain the bangus flesh.
4. Mix in the salt, juice of the 10 pcs of calamansi, onions anf finger chili.
(the sourness and saltiness would be depending on your preference, so go ahead, pop in a
slice or two, and adjust according to your taste)
5. Mix well and place in the ref to cool for an hour before serving.
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