Chicago-style Kilawin

Ingredients

In this Chicago-style adaptation of Kilawin, we incorporate the culinary influences of the city by using locally sourced seafood and adding a touch of Chicago's signature flavors. The marinade is enhanced with a hint of hot sauce, giving it a subtle kick that complements the tanginess. Additionally, we include bell peppers, a staple ingredient in Chicago-style dishes, to add a vibrant color and a slight sweetness to the dish. We alse have the original recipe for Kilawin, so you can check it out.

• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• 1/2 pound (225g) scallops, halved 1/2 pound (225g) scallops, halved
• 1/2 pound (225g) squid, cleaned and sliced into rings 1/2 pound (225g) squid, cleaned and sliced into rings
• 1/2 cup (120ml) freshly squeezed lemon juice 1/2 cup (120ml) freshly squeezed lemon juice
• 1/4 cup (60ml) freshly squeezed lime juice 1/4 cup (60ml) freshly squeezed lime juice
• 1/4 cup (60ml) white vinegar 1/4 cup (60ml) white vinegar
• 1 tablespoon hot sauce 1 tablespoon hot sauce
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1/4 cup (15g) chopped fresh cilantro 1/4 cup (15g) chopped fresh cilantro
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 210 kcal / 879 KJ
• Fat (total, saturated): 3g, 0.7g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the lemon juice, lime juice, white vinegar, and hot sauce.
2. 2.
   Add the shrimp, scallops, and squid to the bowl and toss to coat the seafood in the marinade. Let it marinate in the refrigerator for at least 30 minutes.
3. 3.
   After marinating, remove the seafood from the bowl and transfer it to a serving dish.
4. 4.
   Add the sliced red onion, diced bell peppers, and chopped cilantro to the seafood. Gently toss to combine.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Cover the dish and refrigerate for an additional 15 minutes to allow the flavors to meld together.
7. 7.
   Serve the Chicago-style Kilawin chilled and enjoy!

Treat your ingredients with care...

• Shrimp — Make sure to devein and remove the shells before marinating.
• Scallops — Halve the scallops to ensure even marination and cooking.
• Squid — Clean the squid thoroughly and slice it into rings for easy consumption.

Tips & Tricks

• For a spicier kick, adjust the amount of hot sauce according to your preference.
• Serve the Kilawin with a side of crispy tortilla chips or toasted baguette slices for added texture.
• Experiment with different types of seafood, such as crab or lobster, to create your own unique Chicago-style Kilawin.

Serving advice

Serve the Chicago-style Kilawin as an appetizer or a light main course. Garnish with additional cilantro leaves for a fresh and vibrant presentation.

Presentation advice

Arrange the seafood and vegetables on a large platter, allowing the vibrant colors to shine through. Drizzle some of the marinade over the top for an extra burst of flavor.