Kilawin / Kinilaw Recipe (Philippine Cuisine)

Kilawin / Kinilaw Recipe (Philippine Cuisine)

As a traveler, I always take the time to learn a country’s local cuisine; hence the reason why a recipe post like this exists on this blog — besides, food is a part of travel after all! Rest assured though, I won’t suddenly turn into a hardcore food blog. That, I can assure you. ;)

For today however, I will be exposing you to a dish that is from my home country, the Philippines, and it’s called as kilawin or kinilaw. This is considered as an appetizer, but it is more commonly used as a side dish during beer-drinking sessions (referred to as “pulutan“).

» TRIVIA: The terms kilawin and kinilaw are used interchangeably but to be more precise, the former is done with something that has already been cooked by heat whereas the latter is done with raw ingredients like fish.

In order to avoid confusion, I’ll simply be using the term ‘kinilaw‘ all throughout this post to refer to the raw ingredients that will be used in this recipe.

Now, if you’re familiar with ‘ceviche’ (a seafood dish popular in the coastal regions of Latin America) then kinilaw is very similar to it, except for the fact that each are prepared differently. You see, ceviche is normally soaked in citrus juices, but kinilaw is rather soaked in vinegar — nevertheless, both of these processes will ‘cook‘ the seafood since the acid will change its protein structure.

If you ask me, it’s actually an amazing transformation when you see the fish change from translucent pink to opaque white! Also, I like the kinilaw recipe better since it takes away more of the ‘fishiness’.

But YES — the best part about this kinilaw recipe is that it is so EASY to prepare and it doesn’t involve cooking at all! There’s really no need to put up a fire, and any cooking-challenged individual won’t have a hard time perfecting this dish either.

Some tips: to ensure that you make the best kinilaw there is, try to acquire FRESH fish. Also, do make sure that there is a good ratio between vinegar + citrus juice and fresh fish — but no worries because the kinilaw recipe that I have below will give you that perfect ratio. Enjoy!

» IngredientsPreparation Time: 15 minutes
Serves: 3

  • 500 grams fresh yellow fin tuna fillet, cut into cubes
    (It’s best to use “labahita” = Japan Surgeonfish, but yellow fin tuna should do. You can also use deboned “bangus” = milkfish, or “tanigue” = Spanish mackerel) 
  • 3/4 cup vinegar (for washing)
  • 1/3 cup vinegar or spiced vinegar if you have one
  • 1 red onion chopped
  • 2 tablespoons of ginger, sliced into fine strips or small cubes
  • 4 tablespoons of calamansi
    (You can also use lime or lemon as substitute)
  • Salt and freshly ground black pepper to taste

OPTIONAL:

  • 3 pieces Thai chili or bird’s eye chili, chopped
  • 1 tablespoon of sugar
  • 1 tomato, diced

» Instructions

  1. Prepare all of the ingredients.
  2. Get a bowl and combine the cubed fish and the 3/4 cup vinegar. Mix them well and let it stand for 2 minutes. Afterwards, drain the vinegar while slightly squeezing out the fish cubes. (This ‘washing’ procedure will help reduce the fishy smell).
  3. Now, combine all the remaining ingredients. Gently toss until all are well blended.
  4. Cover and place inside the fridge for at least 30 minutes. (It’s fine even if you chill it for more time, but too much might ‘overcook’ the fish. Maximum time I would say is 3 hours!).
  5. Serve chilled. Share and enjoy with a pairing of beer!

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Kinilaw Recipe

How about you?

  • What do you think of this appetizer dish?

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37 comments

  1. This dish is one of my favorites especially when I travel from one province to another here in the Philippines. I make sure to taste their different versions of this dish. Will make some real soon! :)

    Reply
    1. Ah yes, that's for sure especially when you go on drinking sessions with friends and family ;) haha!

      Reply
  2. This looks like such an easy way to cook fish! Love it!

    Reply
    1. You bet it is ;)

      Reply
  3. I absolutely love any kind of ceviche so was pleasantly surprised by your recipe. Now I'll have to find this when I'm in the Philippines next spring. Might just try the recipe at home too.

    Reply
    1. Oh you should try it as early as now haha ;) It's really easy to replicate! But hey, that's great to hear that you're visiting the Philippines next spring. Enjoy your trip!

      Reply
  4. This is one of the most famous food (and pulutan) in the Philippines! I don't like it that much though, because I generally don't like viands that are sour (sinigang, paksiw, etc.) . Hehe. But everyone else like it so don't mind me. Haha

    Reply
    1. AW REALLY? NO WAY. Hahahaha I loooooove sour things. In fact, I love mixing vinegar with everything. :))) Hahahaha! But yeah, to each his/her own indeed.

      Reply
  5. This is a great, easy recipe and something I love to eat. I'll definitely be making this. Thanks!

    Reply
    1. Let me know how it goes. Enjoy!

      Reply
  6. Great and interesting post. I've just discovered and written about Ceviche in Peru and had no idea something similar existed in the Philippines. Good to know. In either case, both are delicious. Thanks for sharing!

    Reply
  7. Looks so fresh and perfect for summer! I didn't know milkfish was good for this eating style - I can't wait to try it!

    Reply
    1. So true! Hope you'll enjoy it Tammi :D

      Reply
  8. I haven't ever eaten raw fish, but this recipe sounds fragrant and delicate. I like the fact that the seafood is 'cooked' :)

    Reply
    1. Oh, you will be amazed how you'll see the fish slowly transition into 'cooked' white. Hope you'll like it :D

      Reply
  9. Wow, this looks so yummy and refreshing. I usually associate bar food with fried, greasy and salty food. This looks so much nicer.

    Reply
    1. Now that you mention it, that's true! Then I bet you this will be such a refreshing 'bar food' then ;)

      Reply

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