Fish · Philippines
Kinilaw
The Filipino way with raw fish: cane or coconut vinegar, ginger, calamansi, and cucumber. Sharper and fresher than ceviche.
- 20 min
- Beginner
- Serves 2
Ingredients
- 300 g sashimi-fresh tuna or mackerel, cubed
- 80 ml raw coconut vinegar or cane vinegar
- Juice of 4 calamansi or 1 lime
- 2 cm ginger, finely julienned
- 1 red onion and 1 small cucumber, diced
- 1–2 bird's eye chilies
- Optional: a splash of fresh coconut cream
Method
- 1
Toss the fish with half the vinegar, then drain it off (this 'washes' the fish).
- 2
Add the rest of the vinegar, calamansi, ginger, onion, cucumber, and chili.
- 3
Rest 5 minutes, then stir in coconut cream if using.
- 4
Serve cold.
