Hawaii has Poke and Peru has Ceviche, the Philippines has Kinilaw! A different kind of appetizer from raw fish in vinegar and spices.
What is Kinilaw?
It is not actually the dish but the process of preparing it. It hailed from the Visayan region and is derived from the word, kilaw, which means raw or uncooked. The meat, normally a fish, is 'cooked' without the application of heat but is rather cured in vinegar.
Additional souring agents like calamansi, kamias, tamarind, or green mangoes to enhance its tartness. To complete the dish, black pepper, onions, ginger, and chili peppers are also added.
A kinilaw recipe is simple to make and is normally serve for casual gatherings. It a popular “pulutan” or a food served during a casual drinking session. However, it also makes an excellent appetizer.
Kinilaw versus Ceviche?
Usually termed as a Filipino-style ceviche. Perhaps since they are both made from raw fish or seafood. But once you've tried it, you'll know they are not the same. One of the main differences is the use of vinegar in Kinilaw, while ceviche is citrus-based. Other ingredients like ginger and calamansi are also used in the first, while the latter usually have cilantro and lime.
What fish can you use?
Various kinilaw recipes use different kinds of seafood, but fishes are mostly standard. Tanigue (Spanish mackerel) and Tambakol (yellowfin tuna) are the most common types of fishes used for Kinilaw.
You can also use other fish that have firm, fleshy meat. Like marlin, tulingan (mackerel tuna), labahita (black surgeonfish), lapu-lapu (miniata grouper), or mahi-mahi (dolphinfish).
If you want to try other seafood other than fishes, squid, shrimp, crabs, oyster, seaweed, and clams will taste equally best for kinilaw.
Just remember that since it will not be cooked in heat, choose only the freshest fish or seafood.
Printable Recipe
Kinilaw Recipe
Ingredients
- 1 pounds Tanigue or Tuna skinned and deboned
- 1 cup vinegar
- 4 pieces calamansi or half of a lemon
- 2 thumbs ginger minced
- 1 medium red onion minced
- 2 pieces green chili or Thai chili, cut into thin slices
- salt
- fresh ground pepper
Instructions
- Wash the fish meat and tap dry with paper towels. Cut into 1-inch cubes.
- Place the fish cubes in a bowl. Pour in the vinegar and the juice from calamansi. Season with salt and pepper. Add the ginger, onion, and chili. Toss gently until well blended.
- Cover and marinate for an hour or up to 3 hours in the fridge. The fish should lose its translucent and pinkish color and should turn whiter and opaque.
- transfer to a serving dish and serve immediately.
katy says
I love raw fish dishes, and this looks great. will make next time I can get some hands on some fresh raw fish.
Bebs says
HI Katy, yes, do try it and let me know how it goes . 😊
Roxanne Stanton says
Thank you so much Bebs for posting this recipe. I am not a great cook but I will certainly follow your recipe and hope for the best. I really enjoyed the additional information you have provided and the difference between creviche and kinilaw. Great work.
Bebs says
Your welcome, Roxanne, and I hope you like it.
Karen says
First time to make it and my husband (who is caucasian) loved it! He said that the flavor and spices compliments each other well. I will definitely make this recipe again!
Bebs says
That is super, Karen! Thanks for your lovely comment.
KM says
Hi Bebs, I would like to request for a Cheesy milky donuts recipe and kinilaw na pusit please. 🙂
Bebs says
Will add it to our list.
Merry Grace says
In our city we use cucumber and radish as well..
Bebs says
Oh yes, that sounds lovely. Tried the cucumber but I will try radish too next time.
Jorj says
Wow.
I just learned a lot about my fav food, kinilaw.
If my guest loves seafood but hates the taste of vinegar, I modify the recipe by adding coconut milk. It neutralizes the sour taste of vinegar and adds creamy sweetness to the mix.
Bebs says
Hey, this is a great tip! Thanks for sharing it here..
Jorj says
Wow.
I just learned a lot about my fav food, kinilaw.
Thanks!
Bebs says
Thanks for the 5 stars Jorj. Love Kinilaw too!
Miles says
I made it for New Year's Eve. One of my favorite Filipino foods! Skimp on the vinegar and use more calamansi - sweeter results!
Bebs says
Thanks for the tip, Miles.
Simptreat.Com says
Fresh, sour, and straight from the ocean, this classic dish captures the essence of Filipino cooking.