Thursday, April 11, 2013

#56 Philippines' Kinilaw

Have you tried "Ceviche?". I haven't, but my friend told me that this is similar to the Americas' Ceviche. Kinilaw is raw fish, marinated in lemons and vinegar, served with vegetables and spiced with a small but very terribly hot Philippine chili (sili). I lived by the beach back home and fresh catch tuna is always available. Fresh catch meaning small time fishermen just got to the shore, and we buy the fish literally right when the small fishing boat arrives. Fun times. After we got the fish, we fire up the charcoals, throw some really fresh tuna on the grill..belly or tail or kama (panga) , those three cuts I mentioned have best tasting meat ..yum, and then we start cutting the vegetables for our Kinilaw.



raw fish, preferably tuna, cut into bite-sized cubes
sliced cucumber
onions, finely chopped
ginger, minced
4 lemons (if you have calamansi, use that instead)
1 teaspoon rice vinegar
chili (I used jalapeno pepper as a substitute to Philippine chili)


  1. Add salt to raw fish meat and then marinate in vinegar and juices of 3 lemons for about 30 minutes.
  2. Combine all other ingredients, add the juice of 1 lemon. Salt and pepper to taste.
  3. Enjoy!

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