Hello,fellow Hivers! Today,Im going to share with you a delicious delicacy from Philippines: sea urchin kinilaw.
Sea urchins are fascinating creatures that are often overlooked. They are echinoderms, related to starfish and sea cucumbers, and they have a spiny, hard outer shell called a test. Inside the test, you find the gonads are often referred to as "uni" in Japanese cuisine.
In the Philippines, we have a unique way of preparing sea urchins called kinilaw.This involves marinating the fresh sea urchin gonads in a mixture of venigar, onions, ginger, chili, calamansi (a type of citrus fruit), and salt. The acidity of the venigar "cooks" the sea urchin, giving it a tangy and refreshing flavor. The other ingredients add a burst of flavor and aroma.
The result is a truly unique and delicious dish. The texture of sea urchin is creamy and slightly grainy, and the flavor is rich and briny with a hint of sweetness. Its a truly unforgettable experience!
Here in the Philippines, you can find sea urchin kinilaw sold in a small bottles, usually 235ml, for around 380 pesos. Its a popular street food and is often served as a side dish or appetizer.
Sea urchin kinilaw is best enjoyed with rice, or root crops like cassava and sweet potato. The starchiness of these foods complements the creamy texture of the sea urchin, and the flavors blend beautifully.
Forget everything you think you know about seafood. In the Phiippines we have a secret weapon: sea urchin kinilaw. This isnt your average sushi topping; its a vibrant explosion of flavors.
The briny sea urchin is perfectly balanced by the sharp vinegar and spicy kick. Serve with rice or root crops like cassava for truly unforgettable Filipino experience. Find it at local markets, you wont regret it!
So, if you ever find yourself in the Philippines, be sure to try this unique and delicious delicacy. You wont be dissappointed!
