Tuesday, 15 April 2014

Kinilaw na Pusit (Squid Ceviche)






This week is the "celebration" of Holy Week in the Christian world.  It is that part of the year when religious Christians commemorate the sufferings and sacrifice of Jesus Christ to save mankind from their sins.  As part of the observation of the holy week, some devotees will undergo fasting for days and some would abstain from eating anything "delicious" which includes a no meat, no fish, no dairy, no egg, no alcohol diet during these days.  Some would go easy and would including fish and seafood in their meals as long as they do not eat read meat and chicken.

We at myFreshali-cious would be posting a few non-meat recipes that you can serve during this holy week.  You can also browse our list of fish and seafood recipes by clicking the links - Fish Recipes and Seafood Recipes.

Let us start with this kinilaw na pusit, the Filipino counterpart of the ceviche.  It's easy to prepare.   You can just boil the squid for a few minutes, slice them up, and mix them with vinegar, citrus, and some onions and ginger.  You can serve the dish immediately or chilled. 

     KINILAW NA PUSIT (SQUID CEVICHE)

Ingredients :

Squid - 200 gram
Onions, chopped coarsely - 1 medium
Ginger, minced - 1/2 inch
Freshly Squeezed Lime Juice from one fruit
Balsamic Vinegar - 2 tbsp
Black Pepper Powder
Salt to taste

Cooking Procedure :

1.  Place water in a pot then bring to a boil then toss in the squid, boil for about a minutes.  Drain and set aside.  
2.  Mix the rest of the ingredients in a bowl and let it sit there for a few minutes to allow the flavors to meld.
3.  Slice the squids into strips then toss them in the lime-vinegar mixture.  

Chill the kinilaw na pusit by placing them in the refrigerator for about 2 hours before serving.





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