Authentic Filipino Kinilaw: A Fresh Seafood Delight Recipe

Ingredients

500 grams fresh tuna fillets
1/2 cup vinegar (preferably cane vinegar)
1 1/2 teaspoon rock salt
1/2 teaspoon freshly ground black pepper
1 thumb-sized piece of ginger, minced
3 cloves garlic, minced
1 medium red onion, finely chopped
4 pieces bird's eye chili (siling labuyo), chopped
1 medium cucumber, deseeded and diced
1 medium green bell pepper, deseeded and diced
1 medium red bell pepper, deseeded and diced
1/2 cup calamansi juice (or lime/lemon juice)
1/2 cup coconut milk
2 tablespoons of spring onions, chopped

Steps and instructions

Clean the fresh tuna fillets, making sure to remove any skin and bones. Cut the fillets into small cubes.
In a bowl, combine the cut tuna, vinegar, rock salt, and black pepper. Mix well and let it marinate for about 10 minutes.
After marinating, drain the vinegar from the mixture. Discard the vinegar.
Add the minced ginger, garlic, chopped red onion, bird's eye chili, diced cucumber, green bell pepper, and red bell pepper to the tuna. Mix well to combine.
Pour the calamansi juice over the mixture, followed by the coconut milk. Stir well until all ingredients are well combined.
Garnish with the chopped spring onions.
Refrigerate for at least 2 hours before serving to allow flavors to blend together.
Once chilled, serve the Kinilaw as a main dish or as an appetizer. Enjoy!

Tools for making

Cutting board - Used for cutting and preparing the ingredients.
Knife - Essential for chopping, dicing, and mincing the ingredients.
Bowl - Used for marinating the tuna and mixing the ingredients together.
Measuring cups - Necessary for accurately measuring the vinegar, calamansi juice, and coconut milk.
Mixing spoon - Used for stirring and combining the ingredients.
Refrigerator - Required for chilling the Kinilaw before serving.

Recipe variations

Replace the tuna with other types of seafood such as shrimp, squid, or octopus.
Experiment with different types of vinegar like apple cider vinegar, white vinegar, or rice vinegar.
Add other vegetables like tomatoes, carrots, or mangoes for added texture and flavor.
For a spicier version, increase the amount of bird's eye chili or add additional chili varieties like jalapenos or Thai chili.
Try using coconut vinegar instead of cane vinegar for a slightly different taste.
Include other herbs and spices such as cilantro, mint, or lemongrass to enhance the flavor profile.
For a vegetarian or vegan option, substitute the seafood with firm tofu or tempeh and adjust the marinating time accordingly.
Add a twist by incorporating diced pineapple or green papaya to give the kinilaw a tropical touch.
For a creamier version, replace the coconut milk with coconut cream or even Greek yogurt.
Experiment with different citrus juices like orange or grapefruit for a unique flavor combination.

Recipe overview

Kinilaw is a traditional Filipino dish often compared to ceviche. It is a vibrant and refreshing dish, perfect for hot summer days. This recipe uses fresh tuna fillets which are 'cooked' in vinegar and calamansi juice. The addition of coconut milk adds a unique creaminess to the dish, balancing the tanginess of the vinegar and calamansi. The medley of vegetables and spices give it a delightful crunch and heat. Although Kinilaw is typically served as an appetizer in Filipino gatherings, it can also be enjoyed as a main dish. A key step in this recipe is the chilling process, allowing all the flavors to meld together. Experience a burst of flavors in every bite with this Kinilaw recipe. Enjoy the taste of the Philippines right at your dinner table!

Common questions

Can I use a different type of fish? Yes, you can use other types of fish such as tanigue (Spanish mackerel), bangus (milkfish), or lapu-lapu (grouper) as a substitute for tuna.
Can I use a different type of vinegar? While cane vinegar is preferred for its mild flavor, you can use other types of vinegar like white vinegar or coconut vinegar as alternatives.
Can I adjust the spiciness? Absolutely! If you prefer a milder version, you can reduce or omit the bird's eye chili (siling labuyo) according to your taste.
How long should I marinate the tuna? Marinating the tuna for about 10 minutes is sufficient to infuse some flavor into the fish without overpowering it.
Can I add other vegetables? Certainly! Kinilaw is quite versatile, and you can add other vegetables like tomatoes or carrots if desired. Just make sure to dice them into small pieces.
How long should I refrigerate the Kinilaw? It is recommended to refrigerate the Kinilaw for at least 2 hours before serving to allow the flavors to meld together and for the fish to become chilled.
Can I use lemon or lime juice instead of calamansi juice? Yes, lemon or lime juice can be used as a substitute for calamansi juice if it is not available. The flavor will be slightly different but still delicious.

Serving dishes and utensils

Mixing Bowl - A large bowl to marinate and mix the ingredients.
Knife - To clean and cut the fresh tuna fillets.
Cutting Board - To provide a stable surface for cutting the ingredients.
Measuring Cups and Spoons - To accurately measure the vinegar, salt, pepper, calamansi juice, and coconut milk.
Grater - To mince the ginger and garlic.
Chopping Board - To chop the red onion, bird's eye chili, cucumber, green bell pepper, red bell pepper, and spring onions.
Refrigerator - To chill the Kinilaw before serving.
Serving Platter - To present the Kinilaw in an appealing way.

Origin stories

Kinilaw, a dish hailed from the Philippines, is often regarded as the Filipino ceviche due to its similarities with the Latin American dish. However, Kinilaw has a rich cultural legacy that predates even the arrival of the Spaniards in the archipelago. Its roots trace back to the indigenous tribes, where it was traditionally prepared by fishermen using the day's fresh catch, vinegar produced from local palms or fruits, and an array of native ingredients. The preparation process of Kinilaw also involves "cooking" the seafood in vinegar or citrus juices, a method that does not require heat, making it suitable for the tropical climate of the Philippines. Its name, Kinilaw, comes from the Visayan term "kilaw", which means "eaten fresh". This dish is not just a testament to the Filipinos' resourcefulness and creativity in food preparation, but also a reflection of the country's abundant marine life, diverse local ingredients, and rich cultural heritage.

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.