Kinilaw from the Philippines
Illustrating the cultural overlap of the Philippines and Spain, kinilaw (also known as kilawin) is similar to ceviche, but is marinated in vinegar rather than citrus, taking away a little more of the “fishiness” with just a hint of souring agent such as calamansi, a citrus similar to kumquat. It also heats up with the addition of black pepper, ginger, chilies, and onion. The most popular fish used in the dish are wahoo, Spanish mackerel, tuna, swordfish, and tuna, though it can also include shrimp, squid, clams, oysters, crabs, sea urchin, or roe.
Filipino blogger Ailenne Adalid writes that kinilaw is considered as an appetizer, but it is more commonly used as a side dish during beer-drinking sessions (referred to as “pulutan“).
Kinilaw, Recipe by Aileen Adalid, entrepreneur, travel writer, and vlogger from iamaileen.com (Serves 3)
Ingredients
- 500 grams fresh yellow fin tuna fillet, cut into cubes (It’s best to use “labahita” = Japanese surgeonfish, but yellowfin tuna should do. You can also use deboned “bangus” = milkfish, or “tanigue” = Spanish mackerel)
- 3/4 cup vinegar (for washing)
- 1/3 cup vinegar (usually coconut, cane or palm vinegar)
- 1 red onion, chopped
- 2 tablespoons ginger, sliced into fine strips or small cubes
- 4 tablespoons of calamansi (Filipino Lemonade. You can also use lime or lemon as substitute)
- Salt and freshly ground black pepper to taste
Optional:
- 3 pieces Thai chili or bird’s eye chili, chopped
- 1 tablespoon of sugar
- 1 tomato, diced
Method
- In a bowl, combine the cubed fish and the 3/4 cup vinegar. Mix them well and let stand for 2 minutes. Drain the vinegar while slightly squeezing out the fish cubes. (This ‘washing’ procedure will help reduce the fishy smell).
- Combine the fish with all the remaining ingredients. Gently toss until all are well blended.
- Cover and refrigerate for at least 30 minutes. (It’s fine even if you chill it for more time, but too much might ‘overcook’ the fish. Maximum time is three hours!).
- Serve chilled. Share and enjoy with a pairing of beer!
