Kinilaw na Ubod
Coconut Palm Heart Ceviche with Shrimp/Pork Belly
Yes, with a tweak: naturally low-carb; ensure no sugar is added to the vinaigrette. About 5g net carbs per serving, lower than 6 in 10 Filipino dishes.
What it is
Fresh, crunchy strips of coconut palm heart (ubod) marinated in vinegar, ginger, chili, and onions. Often served as a refreshing salad or appetizer. This version can include cooked shrimp or crispy pork belly for added protein and fat.
Key ingredients
Fresh coconut palm heart (ubod), vinegar (cane or coconut), red onions, ginger, green chilies, calamansi juice, salt, pepper. (Optional: cooked shrimp, crispy pork belly/chicharon bits).
How to make it keto
Naturally low-carb; ensure no sugar is added to the vinaigrette. If adding protein, ensure shrimp is unbreaded or pork belly is pure meat/skin.
Watch out for
Some restaurants might sweeten the vinegar dressing. Confirm no sugar or high-carb fruits added.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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