KILAW

A. Kilaw Lapu-Lapu
Ingredients:
1 k lapu-lapu fillet, sliced thinly
2 cups vinegar
1 cup calamansi juice
1 pc. white onion, julienne
1 pc. cucumber, julienne
100 grms. ginger (julienne by mandolin)
1 pc. green bell pepper, (finely julienne)
2 pcs. red bell pepper, (finely julienne)
50 grms. chopped siling labuyo
2 pcs. siling pangsigang
1 tbsp. salt
1 tsp. white pepper
2 pcs. dayap slices

Procedures:
1. Marinate fish fillet in vinegar for 5 minutes, then squeeze using cheese cloth.
2. Place into mixing bowl, add in calamansi juice, salt, white pepper, cucumber, ginger, green and red bell pepper, sili labuyo and sili pansigang.
3. Toss slowly, then place on salad plate. Garnish with slices of dayap.

B. Kilaw Lato Salad
Ingredients:
1 k green seaweeds (lato)
100 grms. ginger, julienne
2 pcs. red onion, julienne
2 pcs. tomato, julienne
1 pc. green mango, julienne by mandolin
1 cup calamansi juice
2 pcs. cucumber, julienne by mandolin
1 tbsp. salt
1 tsp. white pepper
2 pcs. U.S. lemon for garnish
2 pcs. Siling labuyo

Procedures:
1. Blanch the green seaweeds, then soak in ice water, and strain.
2. Combine all ingredients except U.S lemon. Season to taste.
3. Arrange on salad plate. Garnish with slices of U.S lemon.