kinilaw recipe kilawin recipe filipino ceviche

INGREDIENTS:
½ kilo fish (I’m using a pre-sliced flying fish from my suking tindera at the local fish market, or use tuna or tangigue if you have that)
½ bulb of onions (chopped)
1 ½ thumb size Ginger (finely chopped)
3 green or red chili (chopped)
¼ cup Vinegar
1 tablespoon sugar
½ tablespoon salt
2 to 3 kalamansi

 

PROCEDURE:
1. Mix the vinegar, salt and sugar. Mix until the sugar and salt are dissolved.

2. Followed by the ginger, onions, green chili. Now to make your Kinilaw taste better with all the spices infused in the vinegar, you need to mix the ingredients by batches, AND not just dump everything together with the meat. So by the time you add the meat that vinegar is already flavored with the ginger and chili.

3. Add the fish. And mix again for about 30 seconds.

4. Once the vinegar sauce has turned white, strain our ingredients to remove the excess sauce. Doing this avoids the meat from being overcooked with the vinegar.

5. Drizzle the kalamansi on the last part so I still get that lime flavor without diluting it in the vinegar sauce.

And we are done. Serve and enjoy!

Extra Tip: Do not use fresh water fish like Tilapia or Bangus for this dish. Since this is technically eating raw fish, you want to be safe since fresh water is prone to bacteria. So NEVER ever use fresh water fish for this.

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