Kinilaw
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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
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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