Description
Kinilaw is a traditional Filipino dish made with fresh raw fish cured in vinegar and citrus, mixed with onions, ginger, and chili for a bright, tangy, and refreshing flavor.
Ingredients
- 1 lb fresh tuna or mackerel, skinless and cubed
- 1/2 cup coconut vinegar or cane vinegar
- 1/4 cup calamansi juice or fresh lime juice
- 1 small red onion, finely chopped
- 1 thumb-size ginger, julienned
- 1–2 red chili peppers, sliced
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 cup coconut milk (optional)
Instructions
- Rinse fish briefly in cold water and drain well.
- Place fish in a bowl and pour vinegar over it.
- Let sit for 5 minutes, then drain the vinegar.
- Add calamansi or lime juice to the fish.
- Mix in onion, ginger, chili, salt, and black pepper.
- If using, stir in coconut milk gently.
- Cover and refrigerate for 10–15 minutes before serving.
- Serve chilled.
Notes
- Use sashimi-grade fresh fish only.
- Do not over-marinate as fish can become tough.
- Traditionally served as an appetizer with rice or drinks.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Filipino