As a traveler, I always take the time to learn a country’s local cuisine; hence the reason why recipe posts like this exist on this travel blog — besides, food is a part of travel after all! And for today, I am introducing you to a dish that is from my home country, the Philippines, and it’s called kilawin or kinilaw. (Kinilaw Recipe)
Looking for more food recipes?
Check out these amazing recipes from all over the world!
Kinilaw / Kilawin Recipe
» TRIVIA: The terms kilawin and kinilaw are used interchangeably — but to be more precise, the former (kilawin) is used to refer to a kinilaw-style dish in which the ‘meat’ has already been blanched or lightly cooked by heat or grill, whereas the latter (kinilaw) is the kind of dish that makes use of raw meat or ingredients like fish.
For the sake of uniformity, I will use the term kinilaw for the rest of this post.
Kinilaw is considered an appetizer much like Latin America’s ceviche or seviche (you can think of it as the Filipino version of ceviche). In fact, there are a lot of ceviche variants from all over the world but this version from the Philippines is something that you must try.
Though most would think of this dish as an appetizer, for Filipinos it is more commonly used as a side dish during beer-drinking sessions, referred to as “pulutan“. Its preparation is different too! After all, if most ceviche recipes are normally soaked in citrus juices, kinilaw is rather soaked in vinegar.
Rest assured, both of these processes will ‘cook‘ the seafood because 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! Additionally, I like the Filipino “kinilaw na isda” better than ceviche 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 is really no need to put up a fire, and any cooking-challenged individual won’t have a hard time perfecting this dish either.
Some additional tips to ensure that you make the best kinilaw is to ensure that you acquire FRESH fish. It’s also important that you maintain a good ratio between the vinegar and the fresh fish; but no worries because the kinilaw recipe that I have below will give you that perfect ratio. Enjoy!
Kilawin or Kinilaw Recipe (Filipino Ceviche)
Create an interesting appetizer with this Filipino version of ceviche!
- 500 grams fresh yellowfin tuna fillet, cut into cubes (see *Note 1)
- 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 Filipino calamansi (you can also use lime or lemon as a substitute)
- Salt and freshly ground black pepper to taste
- 3 pieces Thai chili or bird’s eye chili, chopped (optional)
- 1 tablespoon of sugar (optional)
- 1 tomato, diced (optional)
- Prepare all of the ingredients.
- Get a bowl and combine the cubed fish and the 3/4 cup vinegar. Mix them well and let them stand for 2 minutes. Afterward, drain the vinegar while slightly squeezing out the fish cubes.
— This ‘washing’ procedure will help reduce the fishy smell.
- Now, combine all the remaining ingredients. Gently toss until all are well blended.
- 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. The maximum time I would say is 3 hours!
- Serve chilled. Share and enjoy with a pairing of beer!
*Note 1: It’s best to use labahita or Japan Surgeonfish, but yellowfin tuna should work well. Otherwise, you can also use deboned bangus (milkfish) or tanigue (Spanish mackerel).
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 348Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 84mgSodium: 639mgCarbohydrates: 15gNet Carbohydrates: 8gFiber: 1gSugar: 7gProtein: 46g
The nutritional values indicated are merely an estimate for the specified serving yield.
• • •
I hope this kinilaw recipe helped you whip up an amazing appetizer or pulutan!
Let me know in the comments below.
I din’t know that kinilaw and kilawin are two different things!
I’d go for KIlawin anytime of the day.. Kinilaw na atay is one of my least favorite ulam e
One of my faves is kinilaw na tuna with lots of sili and manggang hilaw! YUM!
I’m glad to have taught you that trivia then ;) I think not a lot of people know it. And yes! I soooo miss manggang hilaw.
I love Filipino food. Their cuisines are adventurous and delicious at the same time. It’s been a while since I’ve eaten kilawin. I normally see this during birthday parties and special occasions. I would to prepare this at home.
That’s great to hear! Might you be Filipino? Anyhow, I hope you’d like this!
So you never actually cook it? I had no idea you could eat fish without cooking it, now I totally want to try it! Thanks for the great step-by-step!
Nope, there’s absolutely NO cooking involved! :D Ah, you would love it. Let me know!
I am not familiar with Philippine cuisine, but I have had ceviche before and like it so I would probably enjoy this dish. I like that this recipe is quite easy to make and that you don’t need to cook it!
I’ve tried ceviche once too but I found myself loving kinilaw version more especially when it has those ginger bits and whatnot :D
One of my favorites. We usually eat this with tanigue but it’s also great with escolar fish here in the east coast. The trick is to not over cook the fish in vinegar. In Visayas some also add grilled pork (sinuglaw).
Ooh, that’s great to hear! And I agree with you; soaking it in vinegar should not be done for too long. :D