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)
Recipe Courtesy of
Asian Food Network

Kinilaw na Tuna (Filipino Ceviche)

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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

  1. Prepare the tuna

    • Slice 500g tuna into cubes.
    • Set it aside


  2. 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.
    Combining ingredients


Plate and Serve!

Place your Kinilaw in a serving bowl and serve while chilled.

Plate and Serve!
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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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