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Ingredients
- Serves 5 people
500 g Sashimi-grade tuna, cut into about ½ inch cubes
1 bulb medium onion, chopped into small pieces
2 tbsp ginger, minced
3 pcs green finger chili
3 pcs tomatoes, chopped into cubes
360 ml vinegar
240 ml calamansi juice
3 pcs birds eye chili
1 tsp salt
½ tsp pepper
Kinilaw na Tuna (Filipino Ceviche)
Also known as the Filipino version of the Ceviche, Kinilaw (or Kilawin) is the process where meat - often seafood - is cooked without using heat. Unlike Ceviche where citrus is the curing agent of choice, the protein used in Kinilaw is cured in a vinegar mixture instead. This version of Kinilaw uses sushi-grade tuna and is so easy to whip up that you can have it as an appetizer before your meals or serve as a snack for your casual gatherings.
- Easy
- 15 min
- 0 min
- 15 min
- 2 steps
- 10 Ingredients
- Easy
- 2 steps
- 10 Ingredients
- 15 min
- 0 min
- 15 min
Instructions
-
Prepare the tuna
- Slice 500g tuna into cubes.
- Set it aside
-
Combining ingredients
- In a non-reactive container, combine sliced tuna, chopped onions, minced ginger, tomatoes, green finger chilies, bird’s eye chilies, vinegar, calamansi juice, salt and pepper.
- Mix well.
- Chill in the fridge for an hour.
Plate and Serve!
Place your Kinilaw in a serving bowl and serve while chilled.
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Ingredients
- Serves 5 people
-
500 g Sashimi-grade tuna, cut into about ½ inch cubes
1 bulb medium onion, chopped into small pieces
2 tbsp ginger, minced
3 pcs green finger chili
3 pcs tomatoes, chopped into cubes
360 ml vinegar
240 ml calamansi juice
3 pcs birds eye chili
1 tsp salt
½ tsp pepper
Nutrition
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