Kinilaw or kilawin is a Filipino dish that is similar to the Latin American ceviche. It’s basically fresh seafood soaked in an acidic liquid mixture that “cooks” the protein. Ceviche uses mainly citrus but the Filipino kinilaw uses a mixture of vinegar and citrus. This Filipino dish also requires less ingredients but I added a few ingredients in this recipe to add more texture. This dish is best served as an appetizer but here in the Philippines, it is a very common pulutan food or bar chow. A nice cold beer is its best partner.
500 grams (1 lb) fresh tuna
1 ¼ cup white vinegar
¼ cup calamansi juice
1 red onion
2 tbsp. ginger, diced
2 pcs. finger chili pepper
Salt and pepper
1. Cut tuna into small bite-size cubes. In a bowl, mix tuna, vinegar, calamansi juice, and ginger. Stir well and let sit for 10 minutes and let meat soak up liquid. You will notice that the meat will turn into pale pink from bright red. After the time, drain excess liquid and set aside.
2. Meanwhile, slice onion into thin pieces as well as finger chili. For the cucumber, remove seeds and slice thinly as well.
3. Add onions, chili, and cucumber into tuna. Season with salt and pepper and mix well. Cover bowl and let sit in the fridge for at least 30 minutes before serving.