Wow na Wow Kilaw Recipe

Wow na Wow Kilaw
by Chef Boy Logro

Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.

Then there's Wow na Wow Kilaw, a Filipino ceviche that combines Kilaw Lapu-Lapu and Kilaw Lato Salad. Good thing that Solenn has an adventurous streak when it comes to eating. The Kilaw Lapu-Lapu, she enjoys as much as any fish sashimi - but the slimy seaweed called lato provides a pretty exciting challange to the palate!

Kilaw Lapu-Lapu

• 1 kilo lapu-lapu fillet, sliced thinly
• 2 cups vinegar
• 1 cup calamansi juice
• 1 pc. white onion, julienne
• 1 pc. cucumber, julienne
• 1 pc. green bell pepper, (finely julienne)
• 2 pcs. red bell pepper, (finely julienne)
• 2 pcs. dayap slices
• 2 pcs. siling pangsigang
• 100 grms. ginger (julienne by mandolin)
• 50 grms. chopped siling labuyo
• 1 tbsp. salt
• 1 tsp. white pepper

Kilaw Lato Salad

• 1 kilo green seaweeds (lato)
• 1 cup calamansi juice
• 2 pcs. red onion, julienne
• 2 pcs. tomato, julienne
• 2 pcs. cucumber, julienne by mandolin
• 2 pcs. U.S. lemon for garnish
• 2 pcs. Siling labuyo
• 1 pc. green mango, julienne by mandolin
• 100 grms. ginger, julienne
• 1 tbsp. salt
• 1 tsp. white pepper

1. Marinate fish fillet in vinegar for 5 minutes, then squeeze using cheese cloth.

2. Place into mixing bowl, add in calamansi juice, salt, white pepper, cucumber, ginger, green and red bell pepper, siling labuyo and siling pansigang.

3. Toss slowly, then place on salad plate. Garnish with slices of dayap.

4. For Lato Salad, blanch the green seaweeds, then soak in ice water, and strain.

5. Combine all ingredients except U.S lemon. Season to taste.

6. Arrange on salad plate. Garnish with slices of U.S lemon.