Teresa's Recipes
Kinilaw
Kinilaw is a vibrant and refreshing Filipino dish that showcases the incredible flavors of raw fish or seafood marinated in a zesty blend of vinegar and citrus juices. This dish is often likened to a Filipino ceviche, where the fish is 'cooked' by the acidity of the marinade, creating a tantalizing combination of textures and tastes. Brightened by fresh vegetables and aromatic herbs, Kinilaw is not just a dish, but a celebration of coastal living and culinary heritage. Traditionally served as an appetizer or a side dish, it brings a taste of the sea to your table, perfect for warm gatherings and festive occasions.
Ingredients
- 1 pound, cubed Fresh fish or seafood (such as tuna, mackerel, or shrimp)
- 1/4 cup Calamansi juice
- 1/4 cup Vinegar (preferably cane or rice vinegar)
- 1 medium, finely chopped Red onion
- 1 tablespoon, grated Ginger
- 2, finely sliced (adjust to taste) Chili peppers (such as bird's eye or jalapeño)
- 1 medium, sliced Cucumber
- 1 medium, diced Tomato
- 1/4 cup, chopped Cilantro
- 1/2 teaspoon Black pepper
- 1 teaspoon (adjust to taste) Salt
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Calories: 220
- Fat: 8g
- Carbs: 10g
- Protein: 25g
- Sodium: 600mg
- Sugar: 2g
Instructions
- In a large bowl, combine the vinegar, calamansi juice, finely chopped red onion, grated ginger, sliced chili peppers, salt, and black pepper. Stir well to create a flavorful marinade.
- Add the cubed fresh fish or seafood to the marinade, ensuring the pieces are well-coated. Cover the bowl and let it marinate in the refrigerator for at least 15 minutes, allowing the fish to 'cook' in the acidic mixture.
- Once marinated, gently fold in the sliced cucumber, diced tomato, and chopped cilantro to the mixture. Be careful not to break apart the fish pieces.
- Serve chilled in small bowls or on a platter, garnished with additional cilantro and chili slices if desired. Enjoy this delightful dish with steamed rice or as part of a larger feast.
Tips
- For a variation, you can add diced mango or avocado for a creamy texture and extra flavor.
- Make sure to use the freshest fish possible for the best taste and safety.
- Kinilaw can also be adapted to include other seafood like squid or scallops.