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''Kilawín'' is a raw seafood or meat dish from the Philippines, similar to ceviche.〔The Appetizer Atlas: A World of Small Bites, p. 189〕 In the Ilocos region, kilawín is made with raw fresh meat of goat, beef, carabao, and deer, while seafood used includes shrimp, tuna, and anchovies. The main ingredient of the dish is an acidic solution, often vinegar, calamansî (''Citrofortunella microcarpa'') juice, or a combination of both. Shallots, ginger and chile peppers are also added. The meat used in kilawín must be fresh, i.e., taken immediately after an animal has been butchered or from fishermen that have just docked their boats, as there are bacterial hazards involved with consuming raw meat and seafood. Kilawín is also eaten with "papaít", or the bile extracted from the gall bladder or by squishing the chewed grass in an animal's stomach. == See also == * Escabeche, which is cooked rather than raw * List of raw fish dishes 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Kilawin」の詳細全文を読む スポンサード リンク
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