Tuna Kinilaw: Filipino Ceviche
A vibrant and refreshing Filipino ceviche, Tuna Kinilaw features fresh, cubed tuna marinated in a tangy blend of vinegar, calamansi juice, and aromatic spices. It's a no-cook dish perfect for a light meal or appetizer.
Ingredients
- 0.5 cup fresh tuna cubed
- 0.25 cup white vinegar cane or coconut vinegar preferred
- 2 tablespoons calamansi juice freshly squeezed
- 1 inch ginger finely minced
- 0.25 cup red onion thinly sliced
- 1 small siling labuyo or serrano chili
- 0.25 cup coconut milk rich and creamy (optional)
- 0.5 teaspoon salt to taste
- 0.25 teaspoon black pepper freshly ground
Instructions
- 1. Ensure tuna is sashimi-grade and very fresh. Cut tuna into uniform, bite-sized cubes.
- 2. In a non-reactive bowl, combine the cubed tuna with vinegar, calamansi juice, minced ginger, sliced red onion, and chili (if using).
- 3. Gently toss to combine. Cover and refrigerate for at least 30 minutes, or up to 1 hour, allowing the tuna to marinate and "cook" in the acid.
- 4. Just before serving, stir in the coconut milk (if using). Season with salt and freshly ground black pepper to taste.
- 5. Serve chilled as an appetizer or light main dish, perhaps garnished with extra calamansi wedges or chili.
Notes
For an extra layer of creaminess, stir in a quarter cup of coconut milk just before serving. Adjust the amount of chili to your preferred spice level. Serve chilled as an appetizer or a light main course with steamed rice or crackers.