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You are here: Home / Fish Recipes / Kinilaw na Dilis (Anchovies Ceviche)

Kinilaw na Dilis (Anchovies Ceviche)

November 22, 2014 by Manny Leave a Comment

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One of the many variation of kinilaw na isda or ceviche is the kinilaw na dilis. Compared to ceviche that uses tuna, tanigue or other more expensive kind of fish, kinilaw na dilis or anchovies ceviche uses cheaper but tasty anchovies that are abundant. Almost everyday you can see anchovies sold in wet markets.

To make kinilaw na dilis; Cut off head of dilis. Wash very well. Drain. If the anchovies are large, you can fillet them. Add all seasonings. Let stand for 1 hour and serve. Garnish with chopped spring onions. Store in refrigerator if not to be served at once. 

 

How to Make Kinilaw na Dilis (Anchovies Ceviche)
 
Print
Prep time
1 hour 15 mins
Total time
1 hour 15 mins
 
Author: Manny
Recipe type: Fish Recipes
Cuisine: Filipino
Serves: 3 servings
Ingredients
  • ½ kilo fresh small dilis (anchovies)
  • 3 tbsp. calamansi juice
  • 2 tbsp. minced ginger
  • 1 tsp. vetsin or MSG
  • salt to taste
Instructions
    How to make Kinilaw na Dilis
    1. Cut off head of dilis. Wash very well. Drain. If the anchovies are large, you can fillet them. Add all seasonings.
    2. Let stand for 1 hour and serve. Garnish with chopped spring onions.
    3. Store in refrigerator if not to be served at once.
    3.5.3226

     

    Anchovies Ceviche

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    Filed Under: Fish Recipes Tagged With: anchovies, anchovies ceviche, dilis, dilis kinilaw, kinilaw

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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