As a traveler, I always take the time to learn a country’s local cuisine; hence the reason why recipe posts like this exist on this travel blog — besides, food is a part of travel, after all! And for today, I am introducing you to a dish that is from my home country, the Philippines, and it’s called kilawin or kinilaw. (Kinilaw Recipe)
Kinilaw / Kilawin Recipe
» TRIVIA: Did you know that kinilaw and kilawin are often used interchangeably in the Philippines? Depending on the region, though, kinilaw typically refers to a dish made with raw fish or seafood dressed in vinegar or citrus, while kilawin can also refer to versions that use cooked or grilled ingredients.
For the sake of uniformity, I’ll use the term kinilaw throughout this post!
Kinilaw is considered an appetizer, much like Latin America’s ceviche or seviche (you can think of it as the Filipino version of ceviche). You’ll actually find different versions of ceviche around the world, each with its own ingredients and flavors. But if you ask me, there’s something extra special about our Filipino kinilaw na isda! I personally prefer it because I find that the vinegar and spices help take away more of the “fishiness”.
Though most would think of this dish as an appetizer, for Filipinos it is also popularly enjoyed as pulutan during drinking sessions. Its preparation is different too! After all, if many Latin American ceviche recipes rely on citrus juice, while Filipino kinilaw traditionally emphasizes vinegar.
Both of these processes will make the seafood look like it’s been cooked because the acid changes its protein structure. If you ask me, it’s actually an amazing transformation when you see the fish change from translucent pink to opaque white! Just remember that this isn’t the same as cooking with heat, since vinegar and citrus juice don’t reliably kill harmful bacteria or parasites. Just remember that this isn’t the same as cooking with heat, since vinegar and citrus juice don’t reliably kill harmful bacteria or parasites.
But YES — the best part about this kinilaw recipe is that it is so EASY to prepare and doesn’t involve cooking with heat at all! There’s really no need to fire up the stove, and even a cooking-challenged individual won’t have a hard time perfecting this dish either.
Some additional tips to ensure that you make the best kinilaw? First, make sure you use high-quality fish that’s been properly handled and is suitable for raw consumption. Remember, freshness alone doesn’t guarantee that raw fish is safe to eat! It’s also important to maintain a good balance between the vinegar and the fish; but no worries, because the kinilaw recipe that I have below will help you get that deliciously tangy flavor just right. Enjoy!
Ingredients
- 500 grams fresh yellowfin tuna fillet, suitable for raw consumption, skinless, boneless, and cut into bite-sized cubes (see *Note 1)
- 3/4 cup vinegar (for a brief traditional vinegar rinse; discard afterward)
- 1/3 cup vinegar (coconut vinegar or cane vinegar; adjust to taste)
- 1 red onion, chopped
- 2 tablespoons of ginger, sliced into fine strips or small cubes
- 4 tablespoons of Filipino calamansi (you can also use lime or lemon as a substitute)
- Salt and freshly ground black pepper to taste
- 3 pieces Thai chili or bird’s eye chili [siling labuyo], chopped (optional)
- 1 tablespoon of sugar (optional)
- 1 tomato, diced (optional)
Instructions
- Prepare all of the ingredients.
- Get a bowl and combine the cubed fish and the 3/4 cup vinegar. Mix them well and let them stand for 2 minutes. Afterward, drain the vinegar without squeezing hard or crushing the fish cubes.
— This ‘washing’ procedure will help reduce the fishy smell. - Now, combine all the remaining ingredients. Gently toss until all are well blended.
- Cover and place inside the fridge for at least 30 minutes.
— You can chill it a little longer if you prefer, but keep in mind that extended marinating will affect the texture of the fish. Personally, I find that around 30 minutes works best! - Serve chilled. Share and enjoy with a pairing of beer!
Notes
*Note 1: It’s best to use labahita or Japan Surgeonfish, but yellowfin tuna should work well. Otherwise, you can also use deboned bangus (milkfish) or tanigue (Spanish mackerel).
*Note 2: Since kinilaw uses raw fish, always buy seafood from a reputable supplier and confirm that it’s suitable for raw consumption. Keep it properly refrigerated and prepare it as close to serving time as possible. Remember that vinegar and calamansi don’t make raw fish completely safe to eat. Pregnant women, young children, older adults, and people with weakened immune systems should avoid raw seafood.
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 348Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 84mgSodium: 639mgCarbohydrates: 15gNet Carbohydrates: 8gFiber: 1gSugar: 7gProtein: 46g
The nutritional values indicated are merely an estimate for the specified serving yield.
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F.A.Q.
The terms are often used interchangeably in the Philippines, although their meanings can vary by region. Generally, kinilaw refers to raw fish or other ingredients dressed in vinegar or citrus, while kilawin may refer to dishes in which the main ingredients have already been cooked or grilled before being mixed with the acidic dressing.
Tuna and tanigue (Spanish mackerel) are popular choices because of their firm texture. Whichever fish you choose, buy it from a reputable seafood supplier and confirm that it has been appropriately handled for raw consumption. Freshness alone isn’t enough to guarantee safety.
Coconut vinegar (sukang tuba) and cane vinegar are excellent choices for traditional Filipino flavors. White vinegar can also work, but it usually has a sharper taste, so adjust the amount according to your preference.
For this recipe, refrigerate the fish in the dressing for around 30 minutes before serving. The exact timing depends on the size of the cubes and the texture you prefer. Longer marination makes the fish firmer and more opaque, but doesn’t make it equivalent to fully cooked fish.
Kinilaw is best prepared and served fresh. You can chop the vegetables and prepare the dressing ahead of time, keeping everything refrigerated separately. Add the fish closer to serving time, and avoid storing leftover prepared kinilaw for later meals.
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Overall
I hope this kinilaw recipe helped you whip up an amazing appetizer or pulutan!
Let me know in the comments below.
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