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.
