by Nicole Ponseca | March 25, 2024

Kinilaw na Hipon (Curried Shrimp Ceviche)

Take a bite of Chef Nicole Ponseca's cultivated take on Kinilaw na Hipon.

makes two servings
  • 1 pound raw tiger shrimp, peeled and deveined and cut in half lengthwise
  • ¾ cup white sugarcane vinegar
  • 2 tablespoons minced shallot
  • 2 tablespoons minced fresh ginger
  • ¼ cup peeled and diced cucumber
  • 1 thinly sliced bird’s-eye chile
  • ¾ cup coconut milk
  • 1 teaspoon fish sauce
  • 1 teaspoon calamansi juice (lime juice in a pinch)
  • 2 pinches of ground white pepper
  • 2 tablespoons torn fresh cilantro leaves
Chef Nicole Ponseca’s Kinilaw na Hipon. Photography by Dean Sadler.

PREPARATION: Add the shrimp to a bowl, cover with vinegar and let it sit at room temperature for 20 minutes. In a bowl, combine the shallot, ginger, cucumber, chile and coconut milk. Remove the shrimp from its marinade with a slotted spoon. Add the coconut milk mixture to the marinade and mix until it forms a rough emulsion. Return the shrimp back to the bowl. Add the fish sauce, calamansi juice and white pepper and toss together. Let it sit for 10 minutes. Garnish with cilantro, and serve immediately or within an hour. 

Read more about Filipina chef and cookbook author, Nicole Ponseca, here.