Kinilaw Na Isda (Filipino Ceviche with Vinegar and Ginger)
A vibrant Filipino ceviche where fresh fish cubes are "cooked" in a tangy bath of vinegar and calamansi juice. Enhanced with aromatic ginger, crisp cucumber, and sharp onions, this no-heat preparation delivers bright, clean flavors with optional heat from chili peppers. A coastal specialty from the Visayas region, it's traditionally served chilled and pairs perfectly with room-temperature rice and cold beverages. This ancient cooking method transforms raw fish through acid rather than heat, preserving delicate textures while delivering bold, refreshing taste.
Ingredients
- 1 pound of fish filet herring/tamban recommended, cut into bite-size pieces
- 1 medium-sized onion finely chopped
- 1 large knob of ginger peeled and minced
- 1 large cucumber peeled and thinly sliced
- 1 cup of vinegar white or cane vinegar preferred
- 4 calamansi lemons juiced
- 2 small chili peppers minced
- Salt to taste
- Freshly ground black pepper
Instructions
- Combine the vinegar and calamansi juice in a large mixing bowl.
- Stir briefly to mix these together.
- Add the minced ginger and chopped onion to the mixing bowl and stir.
- Let this mixture sit for 5 minutes to allow flavors to blend.
- Add the cucumber and fish to the mixing bowl.
- Stir and toss until the mixture is well blended with the fish and vegetables.
- Taste the liquid then adjust the flavor using more or less salt, vinegar, and citrus juice, as needed.
- If you prefer it spicy, add the minced chilis and stir again.
- Let this sit for at least 5 minutes then serve chilled or at room temperature.
Tips from Lola's Kitchen
- Use the freshest fish possible – freshness is crucial for both safety and flavor.
- Cut the fish against the grain for the most tender texture.
- For a more intense flavor, allow the fish to marinate for up to 30 minutes.
- Keep all ingredients chilled before preparation for the best texture and taste.
- The ratio of vinegar to citrus juice can be adjusted based on your preference for tanginess.
- Serve in clear glass bowls to showcase the vibrant colors of this beautiful dish.
Tried this recipe?Let us know how it was!