Kinilaw — the Philippine preparation of raw seafood cured in vinegar and citrus — is simultaneously the oldest preparation technique in Philippine cooking (predating Spanish contact by millennia) and the Philippine equivalent of ceviche. The technique is specifically Philippine: it uses coconut vinegar (rather than citrus alone, as in ceviche) as the primary curing agent, and it incorporates specific Filipino aromatics (ginger, onion, chilli, coconut milk in some variations) that distinguish it from its Latin American parallel.
The complete kinilaw technique.
FILIPINO DEEP + VIETNAMESE DEEP EXTRACTION