Kinilaw Na Isda Recipe (fish Ceviche): Serve up This Fresh Appetizer!

This Kinilaw na Isda recipe (fish ceviche) is another Filipino delicacy and is usually served as an appetizer or pulutan.

There are lots of varieties of meats and fish that can be used in making kinilaw, and some of the most popular choices are tuna, tanigue (sea bass), talakitok (cavalla), lapu-lapu (grouper), and even kambing (goat).

Fish kinilaw is a raw fish salad made of fresh fish or meat, mixed with vinegar, onion, garlic, salt and pepper, and calamansi juice.

In order to avoid confusion, the terms “kilawin” (like this spicy pork) and “kinilaw” are used interchangeably. But to be more precise, kilawin is done with something that’s already been cooked, whereas kinilaw is done with raw ingredients like fish. There’s no heat involved in this kind of recipe.

Also, please check out my sinuglaw recipe (sinugba & kinilaw)

Preparation

Some people call kinilaw “the Philippine’s answer to Japan’s sushi”. But the vinegar will “cook” the fish meat by soaking it for a couple of hours. The acid content of the vinegar will make the meat of the fish nontransparent, giving it the look and texture of cooked fish.

Did you know that vinegar is also believed to kill microorganisms that might go into our bodies?

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Kinilaw na Isda recipe (fish ceviche)

This Kinilaw na Isda recipe (fish ceviche) is another Filipino delicacy and is usually served as an appetizer or pulutan. Course Side DishCuisine FilipinoKeyword Ceviche, Fish, seafood Prep Time 1 hourTotal Time 1 hour Servings 4 people Calories 40kcal Author Joost Nusselder Cost $8

Ingredients

• ½ kg tuna or tanigue fillets cut into cubes
• 1 cup vinegar
• 1 tbsp ginger chopped
• ⅓ cup onion chopped
• ½ cup tomatoes chopped
• ½ cup cucumbers sliced/diced (optional)
• 7 pcs sliced chilis  (bird’s eye chili or long chili)
• 7 calamansi squeezed
• Salt & pepper

Instructions

• Wash and clean your fish.
• Slice your fish into cubes, with the scales and bones removed.
• Place in a container, add the vinegar, and cover. Let it sit for about an hour.
• Remove the vinegar from the fish. Wash with water and drain.
• Add the rest of the ingredients. Also, add salt and pepper according to your taste.
• Keep in the fridge for at least an hour. (Optional)
• Serve as pulutan or with rice.

Nutrition

Calories: 40kcal

You can choose many types of fish or just get a nice steak. Getting the right peppers can help a great deal towards getting the taste right.

Also read: This is how to cook fish escabeche

Serving tips

Kinilaw na Isda is good for simple gatherings, like picnics. Just be very careful, because not everyone can digest and tolerate kinilaw.

Kinilaw’s original name is “Kilaw”, which means eating something uncooked or unripe. Anything that wasn’t cooked, burned, or boiled with fire and stays fresh is what they call good to kilaw.

One theory suggests that fish seasoned with salt and marinated in juice such as calamansi and lime and mixed with condiments.

Was it invented by one group, the Tagalogs, Visayans, Mindanaoans, Ilocanos, and Pangasinense? There’s no documented evidence that can pin down its origin to one area.

Fish kinilaw is among the healthiest foods simply because the main ingredient is fish. It’s loaded with important nutrients including high-quality protein, vitamin D, iodine, and various minerals. Of course, it’s also very rich in Omega-3.

Eating fish may also lower your risk of heart attacks and strokes. Fish is generally considered to be among the best food you can eat for a healthy heart.

Questions and suggestions regarding the recipe? Comment below and don’t forget to RATE our recipe.

Thanks and Mabuhay!

Also check out this sinuglaw recipe (sinugba and kinilaw)