Classic Fish Kinilaw (Classic Fish Ceviche)

Kinilaw came from Bisaya word “kilaw” and in Spanish term “ceviche” which means eaten raw.  The vinegar or acid juices in this preparation naturally denature or “cooks” the food.  This raw seafood is popular as an appetizer or sidedish typically for summer months where family goes on a beach picnic or as “pulutan” with a beer for casual drinking sessions or gatherings.  

INGREDIENTS:

200 grams fresh tuna, sliced in cubes

1 thumb ginger, minced 

1 small onion, minced or cut into thin slices

1/4 cup vinegar 

4 pieces calamansi 

1 piece Thai chili, cut into thin slices

freshly ground black pepper

Kosher or rock salt

1 lemon, sliced thinly (for topping)

INSTRUCTIONS:

1. Place the washed fish cubes in a bowl.
2. Pour in the vinegar and calamansi juice. 
3. Season it with salt and black pepper to taste.
4. Add the ginger, onion, and chili.
5. Mix all ingredients well. 
6. Top it with sliced lemon and serve immediately. 

⚠️SUGGESTIONS:

1. To prevent the fish from getting a rubbery texture do not soak the fish in the vinegar mixture for a long time and lessen the refrigeration time if possible. 
2.    ❤ Tip: refrigerate the raw fish separately in advance until cool before adding the mixture right before eating.
3. The fish will become a little pale or dense after refrigerating which is normal. 
4. Cucumber, red and green pepper, and “tabon-tabon” can also be optionally added. 
5. Sprinkle dish with chicharon bits if desired.
6. This recipe is good for 2-3 persons, you can double the recipe for more.