Kinilaw na Isda recipe (fish ceviche)
This Kinilaw na Isda recipe (fish ceviche) is another Filipino delicacy and is usually served as an appetizer or pulutan.
Servings 4 people
- ½ kg tuna or tanigue fillets cut into cubes
- 1 cup vinegar
- 1 tbsp ginger chopped
- ⅓ 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, with the scales and bones removed.
Place in a container, add the vinegar, and cover. Let it 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.