Philippines Kinilaw
Kinilaw is derived from the Bisayan word kilaw, which means "eaten fresh." This chilled tuna dish is referred to as Filipino ceviche, as the tuna is cured by lemon juice and/or vinegar rather than cooked. Kinilaw is believed to have originated in the Visayan Islands of the Philippines, likely on the island of Samar or Leyte.
Recipe Servings: 3
Prep Time
10 minutes
+ 1 hour resting
+ 1 hour resting
Cook Time
Total Time
1 hour 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- Juice from 3 calamansi
- ¼ tsp (1.25 ml) salt
- ¼ tsp (1.25 ml) garlic powder
- ½ tsp (2.5 ml) ginger powder
- ¼ tsp (1.25 ml) sugar
- 10 oz (283 g) fresh or frozen ahi tuna, cubed
- 1 thai chile pepper, chopped
- Dash of ground black pepper (optional)
Directions
- Whisk together calamansi juice, salt, garlic powder, ginger powder, and sugar in a small bowl.
- Place cubed ahi tuna in a large bowl, pour calamansi mixture over it, and toss gently until well combined.
- Add chile pepper and ground black pepper, tossing gently to combine.
- Cover salad and refrigerate for at least 60 minutes or overnight.
- Serve kinilaw chilled.
Notes
- Lemons can be substituted for calamansi.
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