How to make the purrfect Kinilaw na Pasayan...or as Anthony Bourdain calls it "Shrimp Ceviche"!

• Lets start with the choosing of the right shrimp. Choose the white shrimp (in Iloilo we call it the 'PUTI-an) not the black ones or the prawn type but the white ones, try peeling off the shell if it comes out easily then its the right shrimp. Please make sure that the shrimps are firm, medium in size and fresh. The best ones are from the wet markets during market days.
• Then wash the shrimp well, still with the shell soak it in a bowl of vinegar  for 20 minutes.
• Drain off the vinegar then start peeling of the shell. Now to the tricky part, DEVEIN the shrimp. For me, I use a small sharp knife... I cut halfways from the back of the shrimp all the way to its tail then I remove the 'black vein'. When you do this you create a butterfly shaped cut...
• Marinate the DEVEINED shrimps in calamansi and vinegar for two hours. The shrimps will turn opaque and orange in color.
• After marinating... Squeeze the shrimp removing all the juices.
• Add finely chopped bell peppers and onions then shredded green mango. Mix em with the shrimp using your hands while tearing the shrimp meat apart into bits. 
• Lastly, add vinegar and calamansi juice. Then add sugar, salt and cayenne pepper to taste. (This is where you adjust the sweetness/saltiness/spice)

This is the No Fail Kinilaw na Pasayan/ Shrimp Ceviche Recipe.