How to Prepare Kinilaw na Isda

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This Kinilaw na Isda recipe (Fish Ceviche) is another Filipino delicacy and usually serves as Appetizer or Pulutan.


Kinilaw na Isda recipe (Fish Ceviche) is another Filipino delicacy and usually serves as Appetizer or Pulutan.

There are lots of variety of Meats and Fish that can be used in making Kinilaw, and some of the most popular choices are Tuna, Tanigue or Sea Bass, Talakitok or Cavalla, Lapu-Lapu or Grouper, and even “Kambing’ or Goat. Fish Kinilaw Recipe is a raw fish salad made of fresh Fish / Meat, mixed with vinegar, onion, garlic, salt and pepper and in addition of Calamansi Juice.

In order to avoid confusion, the term “Kilawin” and “Kinilaw” are used interchangeably but to be more precise, Kilawin is done with something that has already been cooked, whereas Kinilaw is done with raw ingredients like Fish, there is no heat involved in this kind of recipe. Also please Visit our Sinuglaw Recipe (Sinugba & Kinilaw)

Ingredients: 
  • 1/2 kilo Tuna or Tanigue fillets cut into cubes
  • 1 cup vinegar
  • 1 tbsp of ginger, chopped
  • 1/3 cup onion, chopped
  • 1/2 cup tomatoes, chopped (optional)
  • 1/2 cup cucumbers, sliced/diced (optional)
  • 5–7 pcs. sliced chilis (bird’s eye chili or long chili)
  • 7 calamansi, squeezed
  • Salt & Pepper
Instructions:
  1. Wash and clean your fish.
  2. Slice your fish into cubes, scales and bones removed.
  3. Place in a container, add the vinegar and cover.
  4. Let sit for about an hour
  5. Remove the vinegar from the fish. Wash with water and drain.
  6. Add the rest of the ingredients. Also, add salt and pepper according to your taste.
  7. Keep in the fridge for at least an hour. (Optional)
  8. Serve as Pulutan or with Rice
via Recipe ni Juan

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Not Just Food: How to Prepare Kinilaw na Isda
How to Prepare Kinilaw na Isda
This Kinilaw na Isda recipe (Fish Ceviche) is another Filipino delicacy and usually serves as Appetizer or Pulutan.
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