Tuna Kinilaw is a traditional Filipino no-cook dish, similar to ceviche, where fresh tuna is ‘cooked’ by marinating it in an acidic mixture of vinegar and calamansi juice. It is renowned for its refreshing, tangy, and slightly spicy profile, making it a perfect appetizer or light meal. This recipe, crafted by Chef Felix Asuncion, captures the authentic taste of the Philippines.
Tuna Kinilaw: Filipino Ceviche Recipe
Tuna Kinilaw is a traditional Filipino no-cook dish, similar to ceviche, where fresh tuna is 'cooked' by marinating it in an acidic mixture of vinegar and calamansi juice. It is renowned for its refreshing, tangy, and slightly spicy profile, making it a perfect appetizer or light meal. This recipe, crafted by Chef Felix Asuncion, captures the authentic taste of the Philippines.
Ingredients
- 500 g fresh tuna cubed (sashimi-grade recommended)
- 0.5 cup cane vinegar
- 0.25 cup calamansi juice freshly squeezed (or lime juice)
- 1 medium red onion thinly sliced
- 2 inch ginger julienned
- 2 pieces siling labuyo (bird's eye chili) finely chopped (adjust to taste)
- 0.5 tsp salt to taste
- 0.25 tsp black pepper freshly ground
- 0.5 cup coconut milk optional
Instructions
- 1. In a non-reactive bowl, gently combine the cubed fresh tuna, thinly sliced red onion, julienned ginger, and chopped siling labuyo (if using). 2. Pour in the cane vinegar and calamansi juice over the tuna mixture. Gently toss to ensure all pieces are evenly coated. 3. Season with salt and freshly ground black pepper to taste. If you prefer a creamier texture, stir in the coconut milk at this stage. 4. Allow the mixture to marinate in the refrigerator for at least 15 to 30 minutes. The edges of the tuna will turn opaque as it 'cooks' in the acid. 5. Serve the Tuna Kinilaw immediately, garnished with fresh cilantro or spring onions if desired. Enjoy this refreshing Filipino delicacy!
Notes
For best results, use sushi-grade or sashimi-grade tuna. Adjust calamansi and vinegar to taste. You can also add finely chopped red onion, julienned ginger, and finely chopped bird's eye chili (siling labuyo) for more flavor. For a creamier Kinilaw, stir in a quarter cup of coconut milk. Serve immediately after marinating, or chill for up to an hour. Garnish with fresh cilantro or spring onions.
