Kinilaw (Filipino ceviche)

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)

Recipe by Felice TakamatsuCourse: Lunch, Dinner, Happy HourCuisine: FilipinoDifficulty: Easy


Prep time


Curing time




  • 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


  • 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.

Leave a Reply

Your email address will not be published. Required fields are marked *