A simple and refreshing Filipino ceviche made with fresh fish, vinegar, lime or calamansi juice, and a mix of vegetables.
Ingredients
- 1lbfresh fish (like tuna, mackerel, or any firm white fish), diced
- 1/2cupvinegar (cane vinegar or white vinegar)
- 1/2cuplime or calamansi juice
- 1piecesmall red onion, thinly sliced
- 1pieceThai chili, sliced
- 1piecemedium tomato, diced
- 1piecesmall cucumber, diced (optional)
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish
How to make Kinilaw (Filipino Ceviche)
Prepare the Fish
Make sure the fish is fresh. Dice it into small, bite-sized pieces and place it in a bowl.
Marinate the Fish
Add the vinegar and lime or calamansi juice to the diced fish. Ensure the fish is well-coated in the vinegar mixture. Let it marinate for about 10-15 minutes. The acidity will 'cook' the fish.
Add Vegetables
After marinating, drain a little of the liquid (if desired) and add the sliced red onion, chilies, diced tomato, and cucumber to the bowl.
Season
Season the mixture with salt and pepper to taste. You can adjust the acidity by adding more lime or vinegar if desired.
Garnish
Garnish with fresh cilantro or chopped green onions.
Serve
Serve chilled or at room temperature as an appetizer or side dish.
Tips & Tricks
Ensure the fish is very fresh to avoid any foodborne illnesses.
Adjust the amount of chili to suit your spice preference.
FAQS
How long should I marinate the fish for Kinilaw to ensure it's properly 'cooked'?
For Kinilaw, you should marinate the fish in vinegar and lime or calamansi juice for about 10-15 minutes. This allows the acidity to 'cook' the fish, giving it a fresh and tangy flavor.
What types of fish are best for making Filipino ceviche (Kinilaw)?
The best types of fish for Kinilaw are fresh options like tuna, mackerel, or any firm white fish. Ensure the fish is very fresh to achieve the best flavor and texture.
Can I make Kinilaw ahead of time and how should I store it?
Yes, you can prepare Kinilaw ahead of time, but it's best to serve it fresh. If you need to store it, keep it in an airtight container in the refrigerator for up to 24 hours. However, the texture of the fish may change slightly as it continues to marinate.
What can I substitute for lime or calamansi juice in Kinilaw?
If you don't have lime or calamansi juice, you can substitute it with lemon juice. While the flavor will be slightly different, it will still provide the necessary acidity to 'cook' the fish.
What are some good side dishes or pairings to serve with Kinilaw?
Kinilaw is often served as an appetizer or side dish. It pairs well with steamed rice, grilled meats, or other Filipino dishes like adobo or sinigang. You can also serve it with tortilla chips for a crunchy contrast.
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