Kilawin na Isda
Kilawin na isda is a tangy Filipino ceviche made with fresh fish 'cooked' in vinegar and tossed with onions, chilies, and optional coconut milk. It's a refreshing no-cook dish perfect for warm days and gatherings.
Servings: 4 servings
Calories: 180kcal
Ingredients
For the Kilawin
- 800 grams fresh fish (tanigue, tuna, or lapu-lapu) Choose fish that is ultra-fresh or sushi-grade.
- 1/2 cup white vinegar Used to 'cook' the fish.
- 2 tablespoons calamansi juice Optional, for additional tang.
- 1 teaspoon sea salt Adjust to taste.
- 1 teaspoon black pepper Adjust to taste.
- 1 tablespoon sugar Optional, adjust based on preference.
- 1 inch ginger (chopped) Adds flavor.
- 1 cup red onions (chopped) Sweeter flavor compared to white onions.
- 1-2 pieces fresh chili (slices) Use labuyo if you want heat.
- 1/2 cup coconut milk Optional for creaminess.
Instructions
Preparation
- Choose fresh fish and ensure it smells clean. If using frozen fish, thaw and check for freshness.
- Soak the chopped fish in vinegar for 10-15 minutes to 'cook' the exterior.
- Pour off most of the vinegar, leaving just enough for flavor.
Mixing Ingredients
- In a bowl, combine the 'cooked' fish with chopped onions, ginger, fresh chili, and optional green mango if desired.
- Gently stir the mixture, ensuring the fish cubes remain intact.
- Add coconut milk if a creamier texture is preferred and let it rest for 10 minutes for flavors to meld.
Serving
- Serve the kilawin na isda cold, straight from the fridge.
- Presentation ideas include serving on banana leaves or with crispy garlic bits.
- Enjoy as a snack with cold drinks, or over steamed rice.
Notes
Avoid letting the fish soak in vinegar for too long to prevent a rubbery texture. Use red onions for a sweeter flavor and balance sourness with a bit of coconut milk if needed. Best enjoyed fresh, but leftovers should be consumed the next day.