F&W Best New Chef 2014 Paul Qui is Filipino, and this rich, delicious kinilaw (a dish made from raw ingredients) is his go-to raw-seafood starter. It's a simple combination of fish with coconut milk, vinegar, chiles, ginger and cilantro. Slideshow:  More Delicious Ceviche Recipes 

Paul Qui
July 2014

Gallery

© John Kernick

Recipe Summary

total:
45 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, add all of the ingredients except the olive oil and lime wedges. Stir in 2 tablespoons of the olive oil. Cover the bowl with plastic wrap and refrigerate for 20 minutes.

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  • Stir in the remaining 1 tablespoon of olive oil and season with salt and pepper. Transfer the ceviche to a bowl, garnish with cilantro leaves and serve with lime wedges.

Notes

Raw coconut vinegar is available at health food shops and from amazon.com.

Suggested Pairing

Brisk, zesty Albariño.

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