Kinilaw na Isda Recipe (Fish Ceviche)

                by Joost Nusselder | Updated:  December 20, 2020

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This Kinilaw na Isda recipe (Fish Ceviche) is another Filipino delicacy and usually serves as Appetizer or Pulutan.

There are lots of variety of Meats and Fish that can be used in making Kinilaw, and some of the most popular choices are Tuna, Tanigue or Sea Bass, Talakitok or Cavalla, Lapu-Lapu or Grouper, and even “Kambing’ or Goat.

Fish Kinilaw Recipe is a raw fish salad made of fresh Fish / Meat, mixed with vinegar, onion, garlic, salt and pepper and in addition of Calamansi Juice.

In order to avoid confusion, the term “Kilawin” (like this spicy pork) and “Kinilaw” are used interchangeably but to be more precise, Kilawin is done with something that has already been cooked, whereas Kinilaw is done with raw ingredients like Fish, there is no heat involved in this kind of recipe.

Also please Visit our Sinuglaw Recipe (Sinugba & Kinilaw)

Favorite Asian Recipes video

Kinilaw na Isda Recipe (Fish Ceviche)Kinilaw na Isda Recipe


Some people call this “Philippine’s answer to Japan’s Sushi” Only the vinegar will cook the fish meat by soaking the meat for a couple of hours, the acid content of the vinegar will make the meat of the fish nontransparent, giving it the look and texture of a cooked fish.

Did you know that vinegar also believed to kill micro-organisms that might go into our system?
Kinilaw na Tanigue
A Version of Kinilaw na Isda for Drinking Session. Loaded with Chili, Calamansi; Vinegar.

Kinilaw na Isda Recipe (Fish Ceviche)

Kinilaw na isda recipe (fish ceviche)

Joost Nusselder
This Kinilaw na Isda recipe (Fish Ceviche) is another Filipino delicacy and usually serves as Appetizer or Pulutan.
No ratings yet
Prep Time 1 hr
Total Time 1 hr
Course Side Dish
Cuisine Filipino
Servings 4 people
Calories 40 kcal


  • ½ kg Tuna or Tanigue fillets cut into cubes
  • 1 cup vinegar
  • 1 tbsp ginger chopped
  • cup onion chopped
  • ½ cup tomatoes chopped
  • ½ cup cucumbers sliced/diced (optional)
  • 7 pcs sliced chilis  (bird’s eye chili or long chili)
  • 7 calamansi squeezed
  • Salt & Pepper


  • Wash and clean your fish.
  • Slice your fish into cubes, scales and bones removed.
  • Place in a container, add the vinegar and cover.
  • Let sit for about an hour
  • Remove the vinegar from the fish. Wash with water and drain.
  • Add the rest of the ingredients. Also, add salt and pepper according to your taste.
  • Keep in the fridge for at least an hour. (Optional)
  • Serve as Pulutan or with Rice


Calories: 40kcal
Keyword Ceviche, Fish, seafood
Tried this recipe?Let us know how it was!

You can choose many types of fish, just get a nice steak. Getting the right peppers can help a great deal towards getting the taste righ.

Also read: this is how to cook fish escabeche

Serving Tips:

Kinilaw na Isda is good for simple gatherings like Picnic. Just be very careful, because not everyone can digest and tolerate Kinilaw.

Kinilaw’s original name is “Kilaw” which means eating something Uncooked or Unripe, anything that was not cooked, burned or boiled with fire and stays fresh is what they call good to Kilaw.

One theory suggests that fish seasoned with salt and marinated in juice such as calamansi and lime and mixed with condiments.

Was it invented by one group, the Tagalogs, Visayans, Mindanaoans, Ilocano’s, and Pangasinense? There is no documentary evidence that can pin down its origin to one area.

Fish Kinilaw Recipe is among the healthiest food, yes it simply because the main ingredient is fish.

It is loaded with important nutrients including high-quality protein, Vitamin D, Iodine, and various Minerals. It is of course very rich in Omega-3.

Eating fish may also lower your risk of Heart Attacks and Strokes. Fish is generally considered to be among the best food you can eat for a Healthy Heart.
Isdang Kinilaw
Questions and Suggestions regarding the Recipe? Comment below and don’t forget to RATE our recipe.

Thanks and Mabuhay!

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Also check out this Sinuglaw Recipe (Sinugba and Kinilaw)

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.