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Kinilaw (pronounced ki-ni-lao) involves fresh ingredients doused with an acidic component such as vinegar or citrus juice. Also known as kilawin, it is the Filipino version of ceviche, most commonly used to prepare freshly caught seafood. Kinilaw can also feature fruits, vegetables, and half-cooked meats. Additional ingredients include aromatics such as ginger, onions, and chiles. Coconut milk may also be used to soften the acidity and bring all of the flavors together. A bit of prep work is re (...)