Kinilaw na Hipon (Pasayan)

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They call it Shrimp Ceviche in english.


  • 1/2 kilo medium size shrimp, shelled and deveined. (you can leave thd tails if you like)
  • 1 thumb size ginger, finely chopped
  • 1/2 cup native vinegar (coconut or cane vinegar)
  • 1 medium size onion, sliced thin
  • 1 stem onion leeks, sliced
  • 2 garlic cloves, minced
  • 2 pcs (red & green) bell peppers, sliced
  • 2-3 red chili pepper chopped (optional)
  • Pinch of Salt
  • ½ tsp Ground black pepper
  • Pinch of Sugar


  1. Wash shrimps thoroughly.
  2. In a bowl, mix vinegar, ginger, onion and garlic.
  3. Add shrimps, mix and set aside for 20 minutes or until the shrimps changes color to orange.
  4. Transfer to a serving dish and add bell peppers and leeks.
  5. Add more vinegar and season with salt, pepper and sugar adjusting to your desired taste.

Garnish and serve. Enjoy!


  • If you want to make a big batch for an occasion, just adjust the amount of vinegar.
  • Another method of preparation is first to soak the shrimps in vinegar for around 30 minutes.
  • While waiting combine all the other ingredients in a bowl (with another set of vinegar) and season it to your desired taste.
  • When done, strain the shrimps from the other vinegar bowl and place it on the new vinegar bowl.

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