Fresh Tuna Kinilaw: Filipino Ceviche
A vibrant Filipino ceviche, kinilaw combines fresh sashimi-grade tuna with tangy vinegar, calamansi, chili, onions, and ginger, creating a refreshing and briny dish. Best served ice-cold.
Ingredients
- 500 g sashimi-grade tuna cut into 1-inch cubes
- 1/2 cup white vinegar cane vinegar preferred
- 1/4 cup calamansi juice or fresh lemon or lime juice
- 1 small red onion thinly sliced
- 1 inch ginger peeled and julienned
- 1-2 pieces siling labuyo (bird's eye chili) seeded and sliced thinly
- Black pepper to taste freshly ground
- Green onions for garnish chopped
- 1/4 cup coconut cream (optional
Instructions
- 1. In a non-reactive bowl (glass or ceramic), combine the cubed sashimi-grade tuna, white vinegar, calamansi juice (or lemon/lime juice), thinly sliced red onion, julienned ginger, and sliced chilies. 2. Gently toss all ingredients together to ensure the tuna is well coated with the marinade. 3. Season with salt and freshly ground black pepper to taste. Mix gently. 4. If desired, stir in the coconut cream for a richer, creamier kinilaw. This step is optional. 5. Cover the bowl and refrigerate for at least 10-15 minutes to allow the flavors to meld and for the dish to become thoroughly chilled. Avoid marinating for too long (more than 30 minutes) as the acid will 'cook' the tuna excessively, altering its texture. 6. Serve ice-cold, garnished with chopped green onions.
Notes
Always use the freshest sashimi-grade tuna for the best and safest kinilaw. Adjust chili amount to your spice preference. If calamansi is unavailable, fresh lemon or lime juice works well. For a creamier texture, stir in 1/4 cup of coconut cream at the end.