📝 About This Recipe
Kinilaw is a pre-colonial Filipino treasure that celebrates the purity of the ocean, using the power of acid rather than heat to 'cook' the fish. Unlike its Latin American cousin, ceviche, Kinilaw relies on the sharp, floral notes of coconut vinegar and the unique astringency of calamansi to transform raw fillets into opaque, tender morsels. This version features a symphony of aromatics—ginger, chili, and red onion—balanced by a splash of rich coconut cream for a luxurious, silky finish.
🥗 Ingredients
The Catch
- 500 grams Fresh White Fish Fillet (Tuna, Tanigue/Spanish Mackerel, or Sea Bass) (sushi-grade, chilled and cut into 1-inch cubes)
- 1/2 cup Cane Vinegar or Coconut Vinegar (for the initial 'wash' to remove fishiness)
The Curing Liquid
- 3/4 cup Coconut Vinegar (Sukang Paombong) (high quality, fermented)
- 3 tablespoons Calamansi Juice (freshly squeezed; substitute with lime if unavailable)
- 1/4 cup Coconut Cream (Kakang Gata) (optional, for a creamy Davao-style finish)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Granulated Sugar (to balance the acidity)
Aromatics & Texture
- 1 medium Red Onion (thinly sliced into half-moons)
- 2 tablespoons Fresh Ginger (peeled and finely minced)
- 3 cloves Garlic (finely grated or minced)
- 2-4 pieces Siling Labuyo (Bird's Eye Chilies) (chopped; adjust for desired heat level)
- 1/2 piece Green Bell Pepper (small diced for crunch)
- 1/2 cup Cucumber (peeled, seeded, and diced)
- 3-4 pieces Radish (thinly sliced into rounds for garnish)
- 2 tablespoons Fresh Cilantro or Scallions (roughly chopped for garnish)
👨🍳 Instructions
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1
Ensure your fish is incredibly fresh and kept very cold. Pat the fillets dry with paper towels before cutting them into uniform 1-inch cubes.
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2
Place the cubed fish in a large glass or stainless steel bowl. Pour the 1/2 cup of 'wash' vinegar over the fish and toss gently for 30-60 seconds. Drain the vinegar completely and discard it; this step firms up the fish and removes any 'fishy' scent.
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3
In a separate medium bowl, whisk together the 3/4 cup coconut vinegar, calamansi juice, sea salt, and sugar until the solids are fully dissolved.
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4
If using coconut cream for a richer style, whisk it into the vinegar mixture now until the dressing is smooth and opaque.
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5
Add the minced ginger, grated garlic, and chopped siling labuyo to the dressing. Stir well to allow the spice and aromatics to infuse into the liquid.
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6
Add the sliced red onions, diced cucumbers, and green bell peppers to the bowl with the washed fish.
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7
Pour the prepared dressing over the fish and vegetables. Toss gently using a silicone spatula to ensure every piece of fish is coated.
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8
Cover the bowl with plastic wrap and refrigerate for at least 10-15 minutes. The fish will turn from translucent to a milky white as the acid 'cooks' the proteins.
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9
Taste a small piece of fish. If it is too tart, add a pinch more sugar; if it needs more depth, add a tiny splash of fish sauce (patis) or extra salt.
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10
Transfer the Kinilaw to a chilled serving platter. Garnish with the sliced radishes, extra chilies, and a sprinkle of cilantro or scallions.
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11
Serve immediately while chilled for the best texture and flavor profile.
💡 Chef's Tips
Always use the freshest, sushi-grade fish available; since there is no heat involved, quality is paramount. Do not over-cure the fish; leaving it in the vinegar for more than 30-40 minutes can make the texture mushy and overly acidic. If you find the vinegar too sharp, you can dilute it with a tablespoon of water or increase the coconut cream. Use a non-reactive bowl (glass, ceramic, or stainless steel) to prevent the vinegar from picking up a metallic taste. For an authentic touch, add thinly sliced 'tabon-tabon' fruit or 'biadnas' if you can find them, as they add a traditional astringency that prevents indigestion.
🍽️ Serving Suggestions
Serve as a 'Pulutan' (appetizer) alongside ice-cold San Miguel beer or a crisp Lager. Pair with grilled pork belly (Inihaw na Liempo) for the classic Filipino 'Sinuglaw' combination. Serve with a side of steamed jasmine rice to soak up the flavorful, spicy vinegar dressing. Accompany with crispy fried pork rinds (chicharon) to add a crunchy textural contrast to the tender fish. Enjoy as a light lunch on a hot day with a glass of chilled calamansi juice or coconut water.