Kinilaw is a classic Filipino dish, often dubbed the ‘original Filipino ceviche’. It features fresh raw fish or seafood, meticulously cured in a zesty blend of vinegar or calamansi juice, heightened by aromatic ginger, crisp onions, fiery chili, and sometimes creamy coconut milk.
Kinilaw: Filipino Raw Fish Delight
Kinilaw is a classic Filipino dish, often dubbed the 'original Filipino ceviche'. It features fresh raw fish or seafood, meticulously cured in a zesty blend of vinegar or calamansi juice, heightened by aromatic ginger, crisp onions, fiery chili, and sometimes creamy coconut milk.
Ingredients
- 500 grams fresh firm fish fillet sushi-grade (e.g.
- 1 cup cane vinegar or coconut vinegar
- 0.5 cup calamansi juice or lime juice
- 1 piece ginger thumb-sized
- 1 medium red onion finely sliced
- 2 pieces siling labuyo or bird's eye chili
- 0.25 cup coconut milk optional
- 0.5 teaspoon salt to taste
- 0.25 teaspoon black pepper freshly ground
Instructions
- Cut the fresh fish fillet into small, bite-sized cubes (about 1-inch pieces) and place them in a non-reactive bowl.
- In a separate bowl, combine the vinegar, calamansi juice, julienned ginger, sliced red onion, and sliced chilies. Stir well to mix the marinade.
- Pour the vinegar mixture over the fish cubes. Ensure all fish pieces are fully submerged in the liquid. Gently mix everything together.
- Cover the bowl and refrigerate for at least 30 minutes to 1 hour, or until the fish 'cooks' (turns opaque) from the acid. The longer it marinates, the firmer the fish will become.
- Once the fish has 'cooked' to your desired texture, gently drain about half of the liquid from the bowl to reduce excess tartness.
- If using, stir in the coconut milk until well combined. This will add a creamy texture and mellow the flavors.
- Season the kinilaw with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
- Serve immediately as an appetizer or a side dish, ideally chilled. Enjoy the fresh and zesty flavors of this traditional Filipino delicacy.
Notes
Use the freshest possible sushi-grade fish or seafood for the best and safest kinilaw. Good options include tuna, mackerel, tanigue, or shrimp. Adjust chili to your spice preference; add more for a spicier kick. For a creamier version, add about 1/4 to 1/2 cup coconut milk (gata) at the final step. Serve immediately or chill for a short period before serving. Ensure all fish pieces are submerged in the vinegar mixture to cure properly.
