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Kinilaw
Kinilaw
Kinilaw is a traditional Filipino dish that features raw seafood or meat marinated in vinegar or citrus juice, like calamansi or lime. It’s often mixed with onions, tomatoes, chili peppers, and various seasonings to create a refreshing and tangy flavor.
Ingredients
- 1 pound fresh fish or seafood (such as tuna, mackerel, shrimp, or squid), thinly sliced or cubed
- 1 cup vinegar (preferably coconut vinegar or cane vinegar)
- 4-6 calamansi juice or 1-2 limes
- 1 medium-sized red onion thinly sliced
- 2 tomatoes diced
- 1-2 chili peppers (siling labuyo or bird’s eye chili), minced
- 1 Thumb-sized ginger minced
- Salt and pepper to taste
- fresh cilantro chopped (optional, for garnish)
Instructions
- In a bowl, combine the sliced fish or seafood with the vinegar and calamansi or lime juice. Make sure the fish is fully submerged in the liquid. Let it marinate for about 20-30 minutes to “cook” the fish in the acidity of the vinegar and citrus juice.
- After marinating, drain the liquid from the fish or seafood. You can choose to discard the liquid or reserve a small amount to mix in later for additional flavor.
- Add the sliced onions, diced tomatoes, minced chili peppers, and ginger to the fish or seafood. Mix everything together gently.
- Season with salt and pepper to taste. Adjust the amount of chili peppers according to your preferred level of spiciness.
- Let the Kinilaw sit for a few minutes to allow the flavors to meld together. You can refrigerate it for an hour or two if you prefer a colder serving.
- When ready to serve, garnish with chopped fresh cilantro for an added touch of freshness and aroma.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 163kcal (8%)Carbohydrates: 12g (4%)Protein: 24g (48%)Fat: 2g (3%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 57mg (19%)Sodium: 66mg (3%)Potassium: 601mg (17%)Fiber: 3g (13%)Sugar: 4g (4%)Vitamin A: 579IU (12%)Vitamin C: 30mg (36%)Calcium: 50mg (5%)Iron: 1mg (6%)
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