Authentic Filipino Kilawin Recipe: A Citrusy Seafood Delight

Ingredients

500 grams fresh tuna fillet
1/2 cup cane vinegar
1/4 cup calamansi juice
3 tablespoons ginger, minced
1 large red onion, minced
2 medium-sized tomatoes, diced
2 green chili peppers, sliced
1 red chili pepper, sliced
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
2 tablespoons green onions, chopped

Steps and instructions

Clean the tuna fillet and pat it dry. Cut the fillet into small cubes.
In a large bowl, combine the cane vinegar and calamansi juice. Add the cubed tuna to the mixture, making sure all pieces are immersed in the liquid. Let it marinate for about 10 minutes.
While the tuna is marinating, prepare the other ingredients. Mince the ginger, dice the red onion, and chop the tomatoes.
Drain the tuna from the vinegar and calamansi mixture, but reserve around 1/4 cup of the marinade.
In a separate bowl, combine the drained tuna, ginger, red onion, tomatoes, green chili peppers, and red chili pepper. Mix well.
Season the mixture with salt and ground black pepper. Pour the reserved marinade over the mixture and stir well.
Garnish the kilawin with chopped green onions before serving. Enjoy your homemade Kilawin!

Tools for making

Cutting board - Used for preparing and cutting the ingredients.
Knife - A sharp knife is essential for cutting the tuna fillet, ginger, onion, and tomatoes.
Bowl - A large bowl is needed for marinating the tuna and mixing the ingredients.
Measuring cup - To accurately measure the vinegar, calamansi juice, and other liquids.
Spoon - Used for stirring and mixing the ingredients.

Recipe variations

Use a different type of fish, such as salmon or mackerel, instead of tuna.
Add additional vegetables to the kilawin, such as cucumber or bell peppers, for added crunch and flavor.
Experiment with different types of vinegar, such as apple cider vinegar or coconut vinegar, to vary the taste.
For a spicier version, add more red chili peppers or even a few drops of hot sauce.
Replace the ginger with lemongrass or garlic to change the flavor profile.
If you prefer a sweeter kilawin, add a teaspoon of sugar or honey to the marinade.
For a vegetarian or vegan option, substitute the fish with tofu or tempeh and marinate it in the same mixture.
Add a squeeze of lemon or lime juice for a citrusy twist.
Sprinkle some toasted sesame seeds or crushed peanuts on top for added texture.
Include some fresh herbs like cilantro or mint to enhance the aroma and freshness of the dish.

Recipe overview

Welcome to this delightful recipe for Kilawin, a popular dish from the Philippines! It's a refreshing and tangy raw fish salad, often considered as the Filipino version of ceviche. This dish primarily consists of fresh tuna marinated in cane vinegar and calamansi juice, mixed with ginger, onions, tomatoes, and chili peppers for a burst of flavors. The tanginess of the vinegar and calamansi, the heat from the chilies, and the flavors of the other ingredients create a dish that is both appetizing and satisfying. This recipe is relatively easy to prepare and takes about 30 minutes from start to finish. It's a perfect starter or light main dish, especially on warm days. Enjoy making and eating this fresh and zesty Kilawin!

Common questions

Can I use a different type of fish for this recipe? Yes, you can use other types of fish like tanigue (Spanish mackerel) or lapu-lapu (grouper) if you prefer. However, fresh tuna is traditionally used for Kilawin.
How long should I marinate the tuna? Marinate the tuna for about 10 minutes to allow the flavors to penetrate the meat without making it too acidic.
Can I adjust the level of spiciness? Absolutely! Feel free to adjust the amount of chili peppers according to your preference for spiciness. You can add more or less depending on your taste.
Can I make this recipe ahead of time? Yes, you can prepare Kilawin ahead of time. However, it is best served fresh to enjoy the vibrant flavors and textures of the dish.
Is it necessary to drain the marinade? Yes, draining the marinade helps remove excess liquid and prevents the Kilawin from becoming too soupy. However, it is recommended to reserve a small amount of the marinade for additional flavor.

Serving dishes and utensils

Mixing Bowl - A large bowl for marinating the tuna and mixing the ingredients.
Knife - A sharp knife for cutting the tuna fillet and preparing the vegetables.
Cutting Board - A sturdy cutting board for safely chopping and dicing the ingredients.
Measuring Cups - To accurately measure the vinegar, calamansi juice, and other ingredients.
Spoon - For stirring and mixing the ingredients together.
Plates - To serve the Kilawin on.
Chopsticks or Forks - Utensils for enjoying the Kilawin.

Origin stories

Kilawin, also known as "Kinilaw" in some regions of the Philippines, is a delightful dish with a fascinating history. It is believed to have been part of Filipino cuisine since before the Spanish colonization in the 16th century. The term "Kilawin" or "Kinilaw" is derived from the word "kilaw", which literally means "eaten fresh". This dish is often compared to South American ceviche, as it also involves marinating fresh raw fish in vinegar or citrus juices. However, Kilawin is uniquely Filipino with its bold flavors coming from the addition of local ingredients such as calamansi, chili peppers, and ginger. This dish is a testament to the Filipinos' close relationship with the sea, showcasing the bountiful harvest of fresh fish and seafood in the country. Today, Kilawin remains a favorite appetizer or "pulutan" (food partnered with alcoholic drinks) in many Filipino gatherings, carrying with it the taste and history of the archipelago.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.