Kinilaw na Tuna (Filipino Ceviche Recipe)
Kinilaw na Tuna transforms pristine raw fish through acid rather than flame. Premium tuna cubes, briefly washed in vinegar, meet a bold symphony of coconut vinegar, calamansi juice, and fish sauce. Punctuated by crisp red onions, aromatic ginger, and dual chilies, the dish balances sharp brightness with coconut milk's subtle creaminess. This Filipino ceviche delivers texture that's firm yet yielding—opaque exterior giving way to a tender, translucent heart. Finished with fresh cilantro, it's a study in contrasts: tropical yet refined, complex yet refreshingly direct, traditional yet endlessly adaptable. Serve immediately for optimal brilliance.
Ingredients
- 2 small red onions thinly sliced
- 2- inch knob of ginger thinly sliced
- 2 siling haba green chili, thinly sliced
- 2 siling labuyo red chili, thinly sliced
- ¼ cup coconut vinegar
- 3 tablespoon calamansi juice
- 2 teaspoon patis or fish sauce
- 500 g tuna fillet preferably sashimi-grade or IQF, cubed
- 3 tablespoon white vinegar
- 3 tablespoon coconut milk
- 2 tablespoon cilantro finely chopped
Instructions
- Make dressing: Combine red onions, ginger, chilies, coconut vinegar, calamansi juice, and patis in a large bowl. Stir together and set aside for about 10 minutes to mellow the sharpness of the aromatics.
- "Wash" fish: In a separate bowl, "wash" your tuna by pouring the white vinegar over the fish and tossing it with your hands. Once evenly coated, discard the vinegar and any juices that have pooled at the bottom. This step removes fishiness in the raw tuna, resulting in a cleaner flavor. You'll notice the fish slowly turning from bright red to a pale pink as the vinegar begins to "cook" the tuna.
- Dress and serve: Toss the tuna cubes in the coconut vinegar mixture. Add coconut milk, then toss again until the fish is evenly coated. Garnish with cilantro and serve within 5–10 minutes, while the kinilaw is at peak freshness.
Tips from Lola's Kitchen
- For the best flavor, use the freshest tuna you can find.
- Slicing onions and ginger paper-thin helps their flavors infuse into the dish without overpowering it.
- The initial "washing" of the fish in white vinegar is crucial—don't skip this step as it significantly improves the final flavor.
- Serve kinilaw cold for the most refreshing experience.
- For a prettier presentation, reserve some of the thinly sliced chilies and cilantro for garnish.
Tried this recipe?Let us know how it was!