Comments on: Ceviche of Yellow Fin Tuna a la Marketman

By: udo

udo — Fri, 12 Jul 2013 08:32:56 +0000

one of my favourite philippine dishes…
gosh – anybody can mail me a portion ? :)

By: ChrisB

ChrisB — Thu, 14 Mar 2013 21:50:29 +0000

It’s 5:40 in the morning and I’m craving kinilaw! I have to go to a japanese grocery soon to buy some tuna. I still have some dayap in the ref, my dad never seems to run out of them. When there’s a big harvest I’ll send some your way MM.

By: Fred

Fred — Wed, 13 Mar 2013 00:56:11 +0000

Pretty pretty pictures MM. You know its a good pic when you start to salivate. I just remembered I haven’t made kilawin in a while. Too lazy to wake up at 5am to visit the market during Saturdays. Don’t South American ceviche makers prefer the juice of citrus fruits over vinegars? I think in its most basic form, kilawin/ceviche is the same dish but variations cropped up due to availability of ingredients. Do they make coco vinegar in South America?

By: Kasseopeia

Kasseopeia — Tue, 12 Mar 2013 12:06:10 +0000

@PITS, I think someone already pointed out that special “cut” in a post from way, way, way before. Not sure if it was Lee or Apicio. It was called a “tangential” cut. On second (third?) thought, it may have been Chef Chris B. Goldfish moment. =)

Overcooked fish in kinilaw is a no-no for me, but I would eat a good ceviche anytime. But given a choice between that and a true kinilaw with just a “skinny dip” (as per Lee) – I will take the latter, even at midnight!

By: PITS, MANILA

PITS, MANILA — Tue, 12 Mar 2013 08:12:34 +0000

there’s a certain way to cut dayap (and other citrus), i am often told. to avoid having that bitter taste from the seeds, one avoids cutting through them … it ends up with 4 slices, totally avoiding the middle part where the seeds are.

By: lee

lee — Tue, 12 Mar 2013 05:00:08 +0000

I like my kinilaw really raw with just a slight skinny dip in marinade. I vividly remember Marketman preparing kinilaw at the first Lechon EB in Cebu and commanding us to devour the kinilaw in minutes. Which we did of course. Di ba Millet, et al?

By: Marketman

Marketman — Tue, 12 Mar 2013 03:56:56 +0000

Christina, I would love to read that book and will buy a copy when I get a chance. I think its perhaps safe to say that raw fish dishes with some lime, vinegar or other souring agent were probably developed across the globe independently or possibly influenced by exposure. The South Pacific islands have similar dishes, so it’s possible they too figured out in a fit of hunger some thousand years ago that slicing up a fresh fish and dipping it in some lime or vinegar was a tasty treat… :)

By: Marketman

Marketman — Tue, 12 Mar 2013 03:54:30 +0000

Rob, I used the key limes, which are smaller. And if you haven’t seen my previous posts on limes, they are actually related to our native dayap… which originated in the Philippines or Malaysia or thereabouts and found their way to Florida through the middle east many hundreds of years ago…

By: Rob

Rob — Tue, 12 Mar 2013 03:00:49 +0000

MM,

What kind of limes did you use? Here in California we have a lot of limes from Mexico, some are persian limes, some are key limes. You should be using key limes which are sourer and the type of lime used in Peruvian ceviche, the best of all I’ve tried.

By: Christina

Christina — Tue, 12 Mar 2013 02:04:02 +0000

This is so interesting, I was just reading a book on Mexican-Filipino connections, and it attributes ceviche to Filipino influence. The author says Mexican historians are in consensus that kilawin predates ceviche.

Wild, no? The book is “Manila Men in the New World” by Floro Mercene.