Kinilaw – Marinated Fresh Tuna

Kinilaw is a dish that is basically raw where the vinegar in the dressing slightly 'cooks' the fish or seafood. It can be made with fish, shellfish or even squid.It's slightly sour and spicy with creamyness from the coconut it's similar to Tahitian salad in the Pacific.

Variations

There are many variations of Kinilaw, and the ingredients can vary depending on the region and the preferences of the person making it. Some common ingredients include diced tomatoes, onions, and chili peppers, as well as herbs such as basil or cilantro. Kinilaw is often served with rice or as part of a larger meal, and is known for its refreshing and unique flavor.

Tips

Use fresh, high-quality fish or seafood for the best results. Make sure to slice the fish into small, bite-size pieces for easier marinating and serving.

Serve the Kinilaw cold and freshly prepared for the best taste.

INGREDIENTS

Salt

Pepper

Sugar

1/2 cup (120 ml) vinegar

4 teaspoons (20 ml) calamansi juice

2 tsp (10 g) diced ginger

2 sliced spring onions

2 sliced red onions

1 tomato, deseeded and diced

1/2 cucumber, diced

4 pieces bird’s eye chili

2 finger chilies

1/3 cup (80 ml) coconut milk

INSTRUCTIONS

Dice the tuna into 1cm pieces and marinade in the vinegar and salt for 10-20minutes until colour starts to change to a lighter tone.

Dice all the vegetables into small pieces, mince the ginger & chilli. Drain the tuna reserving the marinade liquid. Add the tuna and vegetables to a bowl.

Pour over the calamansi juice, coconut oil and add some of the marinade to taste. Stir well and serve with steamed rice.