Last week we travel to Bulan, Sorsogon for a 4 days vacation with my wife and in-laws. It was a 13 to 14 hours drive from manila. It is strategically located at the southwestern most tip of the island of Luzon and is a premier town in the Province of Sorsogon. Major export of this town are from its coastal waters, agricultural lands produce rice, copra, and abaca fiber. Most bicolano dishes are cooked with gata (coconut milk).
We bought this fresh tuna from Bulan wet market and his uncle prepared the dish. This dish is typically made from fresh raw fish marinated in citrus juices such as vinegar or lime and spiced with chili peppers. Additional seasonings like chopped onions, salt and ginger are also added. The twist here is the coconut milk that was added which is not usually a part of the ceviche. At first I was curious if why did her uncle put coconut milk on this one but when I tasted it all questions was answered. Coconut milk add creaminess on the dish, it is still the usual kilawin but made creamier. This dish is so easy to prepare but make sure that the fish is fresh to avoid food poisoning.
Ingredients
1 kilo tuna
2 thumb ginger (minced)
3 medium red onion (circle cut)
1/2 cup vinegar
1/4 cup coconut milk
2 tsp ground-pepper
5 chili fingers (chopped)
salt
Instructions
1. Fillet the tuna and cut into small pieces. Set aside.
2. In a large bowl, put the vinegar and coconut milk.
3. Add the chopped tuna, ginger, chili's and onions
4. Sprinkle some salt and ground-pepper.
5. Stir until all blended together. You may add more chili's for more spicy kick.
Just got Lucky!.
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