Pro Tips
**Chef's Tips & Troubleshooting:**
- For shrimp dishes, leave the tails on for extra flavor and visual appeal.
- Squeeze calamansi or lemon over seafood just before serving for a bright, fresh finish.
- Let frozen seafood thaw completely in the refrigerator before cooking for even texture.
- Use fresh seafood whenever possible — frozen releases excess water and dilutes the sauce.
Cooking Tips
Seafood cooks quickly — remove it from heat the moment it turns opaque and flakes easily with a fork. Overcooking makes it tough and rubbery. Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking. Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Kilawin
Filipino ceviche — fresh raw fish marinated in vinegar, calamansi, ginger, and chili. Bright, clean, refreshing.
Instructions
- Combine lemon juice, salt, garlic powder, ginger powder, and sugar. Mix well.
- Place the cubed ahi tuna in a large bowl. Pour-in the lemon mixture and gently toss until all the ingredients are well blended.
- Add the chopped chili and ground black pepper. Gently toss. Cover and place inside the fridge for at least 1 hour.
- Serve chilled.
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Pro Tips & Troubleshooting
- For shrimp dishes, leave the tails on for extra flavor and visual appeal.
- Squeeze calamansi or lemon over seafood just before serving for a bright, fresh finish.
- Let frozen seafood thaw completely in the refrigerator before cooking for even texture.
- Use fresh seafood whenever possible — frozen releases excess water and dilutes the sauce.
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Storage & Reheating
Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking.
Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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