Kinilaw na isda
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Read for freeKinilaw na isda is a special recipe that’s made out of fish cubes cooked not with heat, but vinegar. It’s usually prepared as a pulutuan (served together with beer) during occasions like birthdays or festivities. This Filipino-style ceviche is sure to win because of its mouth-watering sour taste, freshness, and wholesomeness.
Kinilaw’s original name is “kilaw”, which means eating something uncooked or unripe. Anything that wasn’t cooked, burned, or boiled with fire and stays fresh is what it is. Of course, it’s safe to eat because the vinegar will cook the fish meat instead.
Kinilaw na isda is also good for simple gatherings, like picnics by the beach. Just be very careful, because not everyone can digest and tolerate kinilaw.
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Origin
Was it invented by one group, the Tagalogs, Visayans, Mindanaoans, Ilocanos, and Pangasinense? There’s no documented evidence that can pin down its origin to one area.
Even so, the dish is quite popular in the Visayas region. And because of its taste, it’s no secret why Filipinos all over the Philippines love to have it on any day, not just for special occasions!
Apart from that, there’s also a variant of this kinilaw in Latin America that’s served as an appetizer, and another from Hawaii and Spain.
Wherever this dish originated from, there’s no wonder why it’s been appreciated not just in the Philippines, but in other countries as well.
Check out our new cookbook
Bitemybun's family recipes with complete meal planner and recipe guide.
Try it out for free with Kindle Unlimited:
Read for free
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.
