CEV Ceviche + Kinilaw Siargao

CEV in General Luna does one thing and does it well: ceviche and kinilaw, using fresh local seafood treated with acid, aromatics, and bold Filipino flavours. The menu is deliberately focused; the kitchen isn't trying to cover everything, it's doing one category properly, and that commitment shows in every dish.

Kinilaw is one of the Philippines' great contributions, raw fish cured in vinegar and citrus with ginger, chilli, and coconut cream, and it depends entirely on the freshness of the seafood and the skill of the preparation. Here, both are taken seriously.

It's a genuinely local experience in a town where international cuisine dominates, and a good way to eat Filipino food that isn't rice and grilled meat. Tell the kitchen how much heat you want, since the kinilaw can be adjusted, and it's worth asking for it properly spiced if you can handle it.