Kinilaw Filipino Ceviche
A refreshing Filipino ceviche where fresh fish is cured in vinegar and coconut milk, then topped with vegetables and chili. Light, tangy, and bursting with tropical flavors.
- Total time
- 20 min
- Servings
- 4
- Calories
- 185
- Protein
- 28g
Ingredients
- 1 lb fresh fish fillet (mackerel, tuna, or mahi-mahi)
- ¾ cup white vinegar
- ½ cup fresh coconut milk
- 2 tbsp ginger, julienned
- ½ medium red onion, thinly sliced
- 2 whole green chili (siling haba), sliced
- 1 medium tomato, diced
- ½ medium cucumber, diced
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh lime juice
Instructions
- 1
Cut the fish fillet into 0.5-inch cubes and place in a non-reactive bowl (glass or ceramic).
- 2
Pour vinegar over the fish and stir gently to coat all pieces evenly.
- 3
Let the fish cure in the vinegar for 15 minutes, stirring occasionally. The fish should turn opaque.
- 4
Add coconut milk, ginger, red onion, and green chili. Stir well to combine.
- 5
Gently fold in tomato and cucumber. Season with salt and black pepper to taste.
- 6
Drizzle with fresh lime juice and adjust seasoning. Serve immediately in small bowls.
Tools you’ll need
- sharp knife
- glass or ceramic bowl
- wooden spoon
- cutting board
- small bowls for serving
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