Manong Ken Ilio's Carinderia

Here’s a great variation of the Philippine equivalent of ceviche – kinilaw! For this, we used scallops and fresh rainbow trout. We just basically marinaded them in lime juice and a little bit of lemon juice. (In the Philippines, we used to make this with coconut wine vinegar and calamansi juice.). You can also add coconut milk if you like.

Let it stand for at least two hours in the refrigerator for the acid to cook the fish/shell fish. Mix with chopped cilantro and red bell pepper before serving. Salt and pepper to taste. Garnish with avocado slices.

Great pulutan for San Miguel Beer (or any other beer for that matter).