Sinuglaw is a combination of fish ceviche and grilled pork, mixed together to make a wonderful tasty dish. This can be an appetizer, pulutan, or main dish.
#Ceviche #Sinuglaw #kilawin
HuuIngredients 1/2 kilo fresh tuna fillet or blue marlin fillet cut into cubes
1/2 kilo pork chops seasoned with salt, pepper and calamansi
100 grams ginger grated
200 grams onions julienne
5 pcs bird’s eye chili peppers minced
300 ml coconut vinegar
2 pcs native lime
5 Tbsp coconut vinegar
2 pcs Cucumber
1 pcs tomato
How to make sinuglaw:
Grill pork chops until well done. Slice into cubes and set aside.
In a small bowl, combine ginger, onions, Cucomber, chili pepper, fresh fish and grilled pork. Add in about 300 ml vinegar.
Cut calamansi lemon and squeeze the juice into the mixture.. Add about 5 tablespoon vinegar.
Toss vinegar mixture into the sinuglaw mix. (In case you can’t find tabon tabon , you can use use grated coconut. But the procedure is slightly different, you have to mix the grated coconut on the tuna fillet cubes before tossing it in the sinuglaw.)
Then mix all the ingredients together. Season with salt and pepper. Chill before serving.
Original of the video here