Kinilaw Recipe (Fish Ceviche)
Author: 
Recipe type: Appetizer
Cuisine: Filipino
 
Most Pinoys can describe what Kinilaw is. A lot would say that it is a fireless cooking. Cooking the raw meat, fish or seafood using a form of acid, can be from a citrus fruit or vinegar, plus the exciting kick by adding chilis. This is often served as an appetizer or as a “Pulutan” when drinking beer and hard liquors.
Ingredients
  • 8 pcs Shallots, minced
  • 4 Tbsp Ginger, grated
  • 3 pcs Green Chilies (Siling pang Sinigang), seeded and sliced
  • 1 medium Red Onion, sliced thinly
  • 2 pcs Bell Pepper (Red and Green), sliced into thin strips
  • 1 kilo Mackarel Fillets (Tanguigue), skin and bone removed, chopped into ¾” cubes
  • 2 cups Vinegar (preferably Tuba or Sukang Iloko)
  • ¼ cup Calamansi Juice
  • 1 Tbsp Calamansi Rind, grated
  • 1 cup Coconut Cream
  • 1 ½ Tbsp Salt
  • 1 tsp Pepper
  • ¼ cup Wansuy Leaves (Cilantro), chopped
  • According to taste Birds Eye Chili (Labuyo), chopped
Procedure
  1. Wash the fish cubes with half of the vinegar (1 cup). This will turn them opaque. Strain and discard the vinegar.
  2. In a bowl, combine the shallots, ginger, green chillies, calamansi rind and the fish cubes.
  3. Add in the Vinegar, Calamansi Juice and Coconut Cream and toss. Season with salt and pepper. Refrigerate for 15 minutes.
  4. Upon serving, top with the onion, bell peppers, wansuy leaves and labuyo.
Recipe by Maputing Cooking at https://maputingcooking.com/recipe/kinilaw-recipe/