Kinilaw

Fresh tuna is the primary ingredient in Filipino Ceviche.

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. The dish is believed to have originated in the Visayan Islands of the Philippines, likely on the island of Samar or Leyte. Recipe Servings: Serves 3

Prep Time

10 minutes
+ 18 hours resting

Cook Time

Total Time

18 hours 10 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

10 oz (283 g) fresh or fresh frozen ahi tuna, cubed
Juice from 3 calamansi or lemons
6 pieces thai chili, chopped
1/4 tsp (1.25 ml) garlic powder
1/2 tsp (2.5 ml) ginger powder
1/4 tsp (1.25 ml) granulated white sugar
1/4 tsp (1.25 ml) salt
Dash of ground black pepper (optional)

Directions

In a small bowl, combine calamansi? (lemon) juice, salt, garlic powder, ginger powder, and sugar. Mix well.
In a large bowl, place cubed ahi tuna. Pour calamansi mixture over tuna and gently toss until well combined.
Add chopped chili and ground black pepper and gently toss. Cover and refrigerate for at least 1 hour, or overnight.
Serve chilled.