A classic Filipino no-cook dish, Tuna Kinilaw marinates fresh tuna in a zesty blend of kalamansi juice, vinegar, fish sauce, and creamy coconut milk, enhanced with ginger, onion, and chili. It’s a refreshing ceviche-style appetizer.
Easy Filipino Tuna Kinilaw Recipe
A classic Filipino no-cook dish, Tuna Kinilaw marinates fresh tuna in a zesty blend of kalamansi juice, vinegar, fish sauce, and creamy coconut milk, enhanced with ginger, onion, and chili. It's a refreshing ceviche-style appetizer.
Ingredients
- 500 g fresh tuna sashimi-grade
- 1/2 cup kalamansi juice freshly squeezed (or lime/lemon juice)
- 4 tbsp white vinegar
- 2 tbsp fish sauce
- 1 cup coconut milk full-fat
- 1 inch ginger julienned
- 1 small red onion thinly sliced
- 2 pieces red chili chopped (e.g.
- 1/4 cup spring onion chopped
- to taste salt
- to taste ground black pepper
Instructions
- 1. Ensure your fresh tuna is sashimi-grade and cut into uniform 1-inch cubes.
- 2. In a large non-reactive bowl, gently combine the cubed tuna with the julienned ginger, thinly sliced red onion, chopped red chili, and chopped spring onion.
- 3. In a separate small bowl, whisk together the kalamansi juice, white vinegar, and fish sauce.
- 4. Pour the liquid mixture over the tuna and vegetable mixture. Toss gently to ensure all ingredients are well coated.
- 5. Add the coconut milk and ground black pepper. Stir well until evenly distributed.
- 6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the tuna to "cook" in the acidity.
- 7. Before serving, taste and add salt if needed. Serve chilled as an appetizer or alongside steamed rice.
Notes
For best results, use sashimi-grade tuna. Adjust chili for desired heat. Serve immediately once marinated for the freshest taste. Can be served as an appetizer with crackers or as a main dish with steamed rice. For a creamier Kinilaw, add more coconut milk. Some variations include thinly sliced cucumber or bell peppers for added crunch.
