SEA URCHIN KILAWIN | SEA URCHIN CEVICHE RECIPE
Recipe Information
Sea Urchin Kilawin
Cultural Context
Kilawin is a traditional Filipino dish often made with various seafood, marinated in acidic juices like lime or vinegar. This dish highlights the fresh and briny flavor of sea urchin, which is a delicacy in coastal regions of the Philippines. It's commonly served during gatherings and special occasions, showcasing the country's rich culinary heritage. Variations of kilawin can be found across the Philippines, with different regions using local ingredients to enhance the dish's flavor.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
lime juice
🥗Healthier: lemon juice
💰Cheaper: vinegar
Lemon juice offers a similar acidity, while vinegar is more cost-effective.
sea urchin
🥗Healthier: scallops
💰Cheaper: cooked shrimp
Scallops provide a similar texture, while shrimp is a budget-friendly substitute.
Open the sea urchin carefully to avoid spilling the insides.
Scoop out the uni (sea urchin roe) and place it in a bowl.
Add lime juice and soy sauce to the bowl with the uni.
Finely chop ginger, onion, and garlic, then add to the mixture.
Slice chili peppers and add to taste for spiciness.
Season with salt and pepper, mixing gently to combine.
Chop coriander leaves and sprinkle over the mixture.
Dice cucumber, tomato, and avocado; add them to the bowl.
Drizzle sesame oil over the mixture for added flavor.
Toss everything gently to combine without breaking the uni.
Serve immediately as a fresh appetizer or main dish.
Cooking Techniques
Spice Level:
🌶️🌶️🌶️Allergens
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