Kinilaw, our version of the ceviche, should make use of the freshest fish you can find. In kinilaw, or kilawin as it’s also known, there’s no heat involved in this “cooked” fish dish. What does happen is that the raw tuna chunks are tossed in vinegar, which “cooks” the fish.
Use sashimi-grade cuts of tuna and let the flavors of the fish and the flavored vinegar bowl you over with its fresh and delicate taste.
Kinilaw na Tuna
Takes 10 minutes
Makes 4 servings
500 grams tuna, use yellowfin tuna, (sashimi-grade), cut into ½-inch cubes
Salt
Pepper
2/3 cup spiced vinegar
4 teaspoons calamansi juice
2 teaspoons crushed garlic
2 teaspoons julienned ginger
1/2 cup sliced white onions, (thinly sliced)
1/2 cup sliced red onions, (thinly sliced)
4 pieces bird’s eye chili (siling labuyo)
1 1/2 tablespoons finger chilies, (siling pangsigang)
3 tablespoons crushed pork crackling (chicharon)
1 Place cubed tuna in a large bowl and season with salt and pepper. Let stand for a few minutes.
2 Add vinegar, calamansi juice, garlic, ginger, white and red onions, and peppers. Mix well.
3 Transfer mixture to a serving dish and top generously with chicharon. Serve immediately.
