Kilawin is a Filipino dish thatt is very similar to Ceviche,

The difference beeing that in the Philippines they also use vinegar in the dish.

Here is an exerpt from the Wikipedia link above:

The origin of the name of the dish is also disputed. One hypothesis suggests that the common Spanish word for the dish, “cebiche,” has its origin in the Latin word cibus,[2] which translates to English as “food for men and animals.”[17] Another hypothesis, supported by the Royal Spanish Academy, is that the name might derive from the Spanish-Arabic wordassukkabáǧ, which itself derives from the Arabic word sakbāj (سكباج meaning: meat cooked in vinegar).[5][18] Further hypotheses base the origin of the term on escabeche, Spanish for pickle, or that it is simply a variation of the word siwichi, the traditional Quechua name for the dish.[11]

This is my versjon of it and with what I had available at the moment

Thin slices of salmon

Calamondin(calamansi) juice or lime juice

white vine vinegar

thins slices og red onions, fresh ginger, garlic,yellow and green bell peppers

salt and pepper to taste

I put the thin slices of finsh on a plate and garnished with the rest and drisseled 1 tbs of lime juice on top and

1 tps of white vine vinegar

and finaly salt and pepper

Just remember to put the fish filet in the freezer for atleast 24 hours befor you slice it.


Pork Adobo recipe

When the Spaniards came to the Philippines they came uo on a people who cooked their food in vinegar, and called this dish Adobo wich means to marinate / marinade in spanish. What the ingredients was in a pre-spanish adobo we do ot know, except that it contained vinegar.
Todays the Filipino adobo is made different from region to region, I’ve even read a recipe with coconut milk.
This dish can be made with different types of meat, but the most common is chicken and pork.
Todays version is with pork

1 kg pork belly or chops

150 ml soy sauce
2 tbsp sugar
2 tbsp crushed garlic
1 onion
4-6 Dried bay leaves
1 tbsp whole peppercorns
50 ml vinegar
250 ml water
Salt to taste
Etter på steker man opp kjøttet
Combine the pork, soy sauce, garlic and sugar in a bowl an let the pork marinade for an hour or so.
Saute the onions in a deep pan and add the marinated pork saute for a few minutes to seal the meat.
Add the rest of the ingredients pluss the marinade and bring to a boil, turn down the heat and simmer for about 1,5 hours
Salt to taste.
Serve hot with rice and vegetables. Share and enjoy!