📝 About This Recipe
Kinilaw is one of the oldest and most beloved dishes in the Philippines, showcasing the incredible freshness of the archipelago's seafood. Unlike Latin American ceviche which often uses lime, authentic Kinilaw relies on the sharp punch of coconut vinegar and the floral aroma of calamansi to 'cook' the fish through denaturation. This recipe creates a perfect balance of acidity, heat from ginger and chilies, and a hint of sweetness, making it the quintessential 'pulutan' or appetizer for any tropical gathering.
🥗 Ingredients
The Fish
- 500 grams Fresh Tuna or Tanigue (Spanish Mackerel) fillet (sushi-grade, cut into 1-inch cubes)
- 1 tablespoon Sea salt (for the initial wash)
- 1/2 cup Coconut vinegar (for rinsing the fish)
The Marinade
- 3/4 cup Coconut vinegar (Sukang Paombong) (high quality, fermented)
- 3 tablespoons Calamansi juice (freshly squeezed; substitute with lime if unavailable)
- 3 tablespoons Ginger (peeled and finely minced)
- 1 medium Red onion (thinly sliced into half-moons)
- 3 cloves Garlic (grated or very finely minced)
- 3-5 pieces Thai bird's eye chilies (Siling Labuyo) (chopped; adjust to heat preference)
- 1 teaspoon Granulated sugar (to balance the acidity)
- 1 teaspoon Salt and freshly cracked black pepper (to taste)
The Aromatics and Texture
- 1/2 cup Cucumber (deseeded and cubed)
- 1/4 cup Red bell pepper (finely diced)
- 1/4 cup Green mango (optional, julienned for extra crunch)
Garnish
- 2 stalks Spring onions (finely sliced)
- 1 sprig Fresh cilantro (for decoration)
👨🍳 Instructions
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1
Ensure your fish is chilled. Cut the fish into uniform 1-inch cubes, removing any dark blood lines or connective tissue.
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2
In a glass or stainless steel bowl, sprinkle the fish with 1 tablespoon of sea salt and pour over the 1/2 cup of coconut vinegar. Gently toss for 30 seconds.
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3
Drain the vinegar and salt liquid immediately. This 'wash' removes the fishy scent and preps the surface of the fish for the marinade.
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4
In a separate large mixing bowl, combine the 3/4 cup coconut vinegar, calamansi juice, minced ginger, garlic, and sugar. Stir until the sugar is dissolved.
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5
Add the sliced red onions and chopped chilies to the vinegar mixture. Let them sit for 2 minutes to infuse the liquid with their oils.
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6
Gently fold the washed fish cubes into the marinade. Ensure every piece is submerged or well-coated.
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7
Add the diced cucumber, red bell pepper, and green mango (if using). These provide a refreshing crunch that contrasts the soft fish.
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8
Season with salt and freshly cracked black pepper. Taste the liquid; it should be sharp, salty, and slightly spicy.
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9
Cover the bowl with plastic wrap and refrigerate for at least 10-15 minutes. The fish will turn slightly opaque/white on the outside while remaining tender inside.
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10
Give the Kinilaw one final gentle toss before serving to redistribute the juices.
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11
Transfer to a chilled serving platter or individual bowls.
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12
Garnish generously with sliced spring onions and a sprig of cilantro. Serve immediately while ice-cold.
💡 Chef's Tips
Always use the freshest, sushi-grade fish possible; if it smells 'fishy' before you start, it's not suitable for Kinilaw. Avoid over-marinating; if the fish sits in the vinegar for more than 30-40 minutes, it will become tough and rubbery. Use a glass or ceramic bowl for mixing, as the acid in the vinegar can react with certain metals and change the flavor. For a creamier 'Davao-style' version, add 3-4 tablespoons of thick coconut cream at the very end. If you find the vinegar too sharp, add a tiny bit more sugar or a tablespoon of water to mellow it out.
🍽️ Serving Suggestions
Serve as a 'pulutan' alongside ice-cold San Miguel Pale Pilsen or a crisp Lager. Pair with grilled pork belly (Liempo) for the ultimate 'Sinuglaw' experience (a combination of grilled and cured). Serve with a side of fried sweet potatoes or crackers to add a salty, crunchy element. Accompany with steamed white rice if serving as a light lunch or dinner course. Provide extra calamansi halves on the side for those who prefer an even more citrusy profile.