Kinilaw (Filipino ceviche)
Kinilaw hailed from the Visayan region and is derived from the word, kilaw, which means raw or uncooked. The meat, typically a fish, is ‘cooked’ without the application of heat but is rather cured in vinegar. A simple, humble recipe but very tasty!
Kinilaw (Filipino ceviche)
Course: Lunch, Dinner, Happy HourCuisine: FilipinoDifficulty: EasyServings
6
servingsPrep time
30
minutesCuring time
10
minutesIngredients
½ pound sushi-grade tuna, large dice
1 cup white sugarcane vinegar or coconut vinegar
Kosher salt and freshly ground pepper
2 tablespoons fresh ginger, minced
2 tablespoons red onion, minced
1 long green chili (i.e. Anaheim peppers), seeded and minced
2 Thai chilis, minced
1 lemon, juice and zest
1 tablespoon fish sauce
1 cup cucumber, peeled, seeded, and diced
¼ cup cilantro
¼ cup cherry tomatoes, quartered
Directions
- In a glass bowl, toss tuna with vinegar and a pinch of salt and pepper. Cover and refrigerate. Toss the fish mixture from time to time, let rest for at least 10 minutes or for 2-3 hours in the refrigerator.
- When ready to serve, taste the fish for seasoning and add more salt and pepper if needed.
- Next, in a small bowl, stir together the lemon juice, ginger, onion, long green chili, Thai chilis, and fish sauce. Combine with the fish mixture.
- Top the tuna with the cucumber, cilantro, tomatoes and lemon zest. Toss everything together and serve right away.