Kinilaw na Isda (Filipino Fish Ceviche with Vinegar and Ginger)
Local name: Kinilaw na isda
In short: Cubes of sashimi-grade fish cured briefly in vinegar and calamansi with ginger, red onion and chilies, a bright, sharp Filipino starter. It takes about 20 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 0 min
- Resting
- 10 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 155 kcal
Kinilaw is a Filipino way of curing raw seafood in vinegar and citrus, much like ceviche, but with vinegar as the main acid and plenty of ginger, red onion and chili. Fresh tuna or mackerel is cut into cubes, mixed with the dressing and eaten within minutes, while the fish is still firm and slightly translucent. It is served as an appetizer, or as pulutan, the food that goes with cold beer. Use only very fresh, sashimi-grade fish.
Instructions
- Put the fish cubes in a cold bowl and pour over 60 ml (1/4 cup) of the vinegar. Stir gently for 30 seconds, then drain off the vinegar. This quick rinse takes away the surface fishiness.
- Add the onion, ginger, bird's eye chilies and green chili to the fish.
- Pour in the remaining vinegar and the calamansi juice, and sprinkle with the salt, sugar and pepper. Stir gently.
- Let the fish cure in the fridge for 5 to 10 minutes, until the outside turns opaque but the center is still pink and soft.
- Taste the dressing and adjust with more salt, calamansi or chili.
- Serve right away in chilled bowls, with steamed rice or cassava chips and cold beer or iced tea.
Tips
- Raw fish must be impeccably fresh. Buy sashimi-grade fish from a trusted fishmonger, keep it ice cold and serve within 30 minutes. Pregnant women, young children and people with weak immune systems should avoid raw fish.
- Cure for only 5 to 10 minutes for a fresh, sashimi-like texture. Longer curing in the acid turns the fish firm, chalky and opaque.
Questions and answers
What is the difference between kinilaw and ceviche?
Both cure raw fish in acid. Kinilaw uses vinegar as the main acid, often with ginger, while ceviche relies mainly on lime or lemon juice and often cilantro.
Which fish is best for kinilaw?
Fresh tuna and Spanish mackerel are the most common. Any firm, very fresh, sashimi-grade fish works, such as snapper or yellowtail.
Is kinilaw safe to eat?
Acid does not kill all bacteria or parasites, so start with very fresh, sashimi-grade fish and keep it cold. Skip raw fish if you are pregnant or have a weak immune system.
How long does it take to make Kinilaw na Isda (Filipino Fish Ceviche with Vinegar and Ginger)?
About 20 min in total: 20 min of preparation and 0 min of cooking.
How many calories are in Kinilaw na Isda (Filipino Fish Ceviche with Vinegar and Ginger)?
About 155 kcal per serving, with 30 g of protein, 4 g of carbohydrates and 2 g of fat. These values are estimates.
Nutrition per serving
| Calories | 155 kcal |
|---|---|
| Protein | 30 g |
| Carbohydrates | 4 g |
| Fat | 2 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
