What is Kinilaw?
Kinilaw is a traditional Filipino dish that showcases the fresh, vibrant flavors of the sea. Often compared to ceviche, kinilaw is prepared by marinating raw fish in vinegar and citrus, resulting in a delightful, refreshing dish. Embraced in Filipino culture, it is frequently served during gatherings, celebrations, and as a side dish, making it a beloved staple in various regions across the Philippines.
Ingredients
- 1 lb fresh tuna or tanigue (fish of choice), diced
- 1/2 cup vinegar (preferably cane vinegar)
- 1/4 cup calamansi or lime juice
- 1 medium red onion, finely chopped
- 2 green chilies, sliced thinly
- 1 medium cucumber, diced
- Salt and pepper to taste
- Optional: sliced ginger, tomatoes, radish for garnish
Instructions
- In a bowl, combine diced fish with vinegar and calamansi juice. Marinate for 15-20 minutes, allowing the acidity to ‘cook’ the fish.
- Add chopped onions, green chilies, and cucumber. Mix thoroughly.
- Season with salt and pepper according to your taste.
- Transfer to a serving dish, garnishing with optional ingredients like sliced ginger and tomatoes.
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4
Freshness and Presentation Tips
For the best kinilaw, choose the freshest fish available. Serve it chilled for a refreshing taste, and consider using a beautiful serving bowl to enhance its visual appeal. Kinilaw is best enjoyed immediately, but it can be kept in the refrigerator for a few hours if necessary.
Optional Variations
Feel free to experiment with different types of fish like mackerel or even shrimp for unique twists on this classic dish. Kinilaw na tuna and kinilaw na tanigue are popular choices that elevate this refreshing treat further.
We hope you enjoy making this authentic kinilaw recipe! It’s the perfect dish for cooling off on hot days or impressing guests with a taste of Filipino tradition. Try it today and savor the flavors of the Philippines!
