Dinner · 25 min · filipino

Citrus-Cured Kinilaw

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Tuna
• 1/2 cup Cane vinegar
• 1/4 cup Calamansi juice
• 1/4 cup Coconut vinegar
• 2 tbsp Ginger
• 1/2 Red onion
• 3 Bird’s eye chilies
• 1/4 cup Coconut cream

Steps

1. Cut the tuna into 3/4-inch cubes — uniform pieces cure evenly. Use only the freshest fish; kinilaw is served raw.
2. Toss with the cane vinegar and refrigerate 10 minutes; the flesh will turn opaque at the edges.
3. Drain off the vinegar completely — it has done its job.
4. Toss the fish with calamansi juice, coconut vinegar, minced ginger, onion, and chilies; chill 15 minutes more.
5. Fold in the coconut cream just before serving; it rounds the sharp edges into silk.
6. Serve ice-cold, ideally within the hour. Kinilaw is ceviche’s Filipino sibling: bright, clean, and gone in minutes.

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