Kinilaw na Isda
Kinilaw na isda is a Filipino fish ceviche marinated in vinegar and mixed with fresh ingredients, providing a deliciously bold and refreshing dish perfect for hot days.
Servings: 4 servings
Calories: 220kcal
Ingredients
For the Marinade
- 1 cup vinegar (coconut or cane) Coconut vinegar is preferred for traditional flavor.
- 1 tablespoon ginger, smashed Add more for a spicier flavor.
- 1 small onion, chopped Red onion works best for color and crunch.
- 1 small chili, chopped Adjust spice level to taste.
- 1 tablespoon coconut milk Optional, adds creaminess.
- to taste pinch salt Enhances overall flavor.
For the Fish
- 1 pound fresh fish (tanigue or yellowfin tuna) Ensure fish is fresh and sushi grade.
Instructions
Preparation
- Choose fresh fish, ideally tanigue or yellowfin tuna. Avoid frozen fish.
- Smell the fish to ensure it smells fresh like the sea.
- Dice the fish into chunky pieces.
Marinating
- In a bowl, mix vinegar, smashed ginger, chopped onion, chili, and salt.
- Add the diced fish to the marinade, ensuring it is fully coated.
- Let the fish marinate for 10-15 minutes, being careful not to over-marinate.
Mixing Ingredients
- Gently stir the fish with the marinade, ensuring not to mash the fish.
- Optional: add coconut milk before serving for added richness.
- Taste the marinade and adjust as necessary.
Serving
- Serve kinilaw na isda cold on a shallow dish with fresh chilies and sliced onions as garnish.
- Pair it with hot steamed rice for a delightful meal.
Notes
This dish is best served fresh. Avoid making ahead as it loses its texture. Use fresh, high-quality fish for the best results.