Kinilaw

Kinilaw (Philippine Ceviche)

A light acid-cured fish salad from the Philippines, kinilaw relies on very fresh fish, sharp vinegar, calamansi, ginger and chilli. It is a cure rather than a cook, so fish quality and handling matter more than technique.

Prep

25 min

Total

25 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 1½ oz) very fresh firm white fish fillets (tuna, tanigue/mackerel, or wahoo), sushi-grade; skinless, pin-boned
• •120 ml (½ cup) white cane vinegar or coconut vinegar, palm vinegar (sukang tuba) is traditional; white vinegar works
• •60 ml (¼ cup) calamansi juice, substitute lime juice if calamansi unavailable
• •30 g (1 oz) fresh ginger, peeled and finely minced
• •80 g (2¾ oz) red onion, thinly sliced
• •2 whole long green chillies (siling haba) or bird's eye chillies, sliced; adjust to taste
• •1 tsp coarse sea salt, or to taste
• •1 tsp freshly ground black pepper, optional
• •80 ml (⅓ cup) coconut milk, optional, Mindanao/Visayas style; stir in just before serving
• •1 tbsp toasted coconut oil or neutral oil, optional finish

Steps

1. 1 Freeze the fish fillets at -20°C (-4°F) for at least 7 days before use to destroy parasites, or source fish already labelled 'sushi grade' or 'previously frozen'. Keep the fish chilled at 4°C (39°F) or below throughout.
2. 2 Rinse the fish briefly under cold running water and pat completely dry with paper towels. Cut into 2 cm (¾ inch) cubes, trimming away any bloodline or dark flesh.
3. 3 Place the fish in a non-reactive bowl (glass or ceramic). Add the vinegar, toss gently, and let stand for 2 minutes - the acid will begin to turn the surface opaque. Drain off the vinegar.
4. 4 Add the calamansi juice, minced ginger, sliced red onion, chillies, salt and black pepper. Toss gently until evenly coated.
5. 5 Cover and refrigerate for 10–15 minutes so the acid firms the flesh. The fish should look opaque on the outside but still slightly translucent at the centre - it should not be cooked through.
6. 6 Taste and adjust salt and chilli. If using, stir in the coconut milk and drizzle with oil just before serving.
7. 7 Serve immediately over ice or with steamed rice, as a starter or pulutan (snack with drinks). Do not hold longer than 1 hour at room temperature; discard any leftovers after 24 hours refrigerated.