Kinilaw
A raw fish dish with archaeological evidence pointing to preparation as far back as 1200 AD, predating Spanish colonization entirely. Its real, defining souring agent is vinegar — coconut, cane, or spiced vinegar — not citrus and not coconut milk, which is what genuinely separates it from the site's other Pacific raw-fish dishes like Fiji's kokoda, Tahiti's poisson cru, and the Cook Islands' ika mata, all built on citrus and coconut cream. Calamansi or lime is a common modern addition alongside the vinegar, but describing kinilaw as simply 'Filipino ceviche' obscures that it likely predates Spanish contact and uses an entirely different acid mechanism.
⚠ Contains: Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 600g fresh firm white fish or tuna, cubed
- 150ml coconut vinegar (or unseasoned rice vinegar)
- Calamansi or lime juice (optional)
- 1 red onion, sliced
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1-2 siling labuyo or other fresh chile, sliced
- Salt
Steps
- Cube the raw fish and toss with the vinegar and salt.
- Let sit 5-10 minutes to firm through the acid.
- Drain off some of the liquid.
- Mix in the sliced onion, ginger, garlic, and chile, plus citrus if using.
- Serve immediately, chilled.