Kinilaw
A Filipino rendition of cevichi featuring raw fish made with souring agents and mixed with black pepper, onions, ginger, and chili peppers.
Ingredients
- 1 pound tanigue or tuna skinned and deboned
- 1 cup vinegar
- 4 pieces calamansi or half of a lemon or half of a lemon
- 2 thumbs ginger minced
- 1 medium red onion minced
- 2 pieces green chili or Thai chili cut into thin slices
- salt
- pepper
Instructions
- Begin by washing the fish meat and gently tapping it dry with paper towels. Cut the fish into 1-inch cubes.
- In a bowl, place the fish cubes. Pour in the vinegar and squeeze the juice from calamansi over the fish. Season with a pinch of salt and a generous sprinkle of fresh ground pepper.
- Add the minced ginger, onion, and sliced chili. Gently toss the ingredients until well blended.
- Cover the bowl and allow the fish to marinate in the refrigerator for at least an hour, or up to 3 hours. During this time, you'll notice the fish losing its translucent and pinkish color, turning whiter and opaque.
- When ready to serve, transfer the ceviche to a stylish serving dish.