Kinilaw (Filipino Ceviche)
A vibrant Filipino ceviche where fresh fish is cured in tangy coconut vinegar and lime juice, then tossed with crisp vegetables and ginger. Serve chilled as an appetizer or light main.
- Total time
- 30 min
- Servings
- 4
- Calories
- 145
- Protein
- 25g
Ingredients
- 1 lb fresh white fish (mahi-mahi, tuna, or tanigue), cubed
- ¾ cup coconut vinegar
- ½ cup fresh lime juice
- 2 tbsp fresh ginger, minced
- 1 whole Thai bird chili, sliced (or 1 long red chili)
- ½ medium red onion, thinly sliced
- 1 medium cucumber, diced
- 3 stalks green onions, chopped
- ¼ cup coconut milk (optional)
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Pat dry the fish cubes with paper towels and place in a non-reactive bowl (glass or ceramic).
- 2
Combine coconut vinegar and lime juice in a small bowl.
- 3
Pour the vinegar-lime mixture over the fish, ensuring all pieces are submerged. Stir gently.
- 4
Add minced ginger, sliced chili, and red onion to the fish.
- 5
Cover and refrigerate for 20-30 minutes, stirring gently halfway through. The fish should turn opaque.
- 6
Fold in diced cucumber and green onions just before serving.
- 7
Stir in coconut milk if using for a richer finish. Season with salt and pepper to taste.
- 8
Serve immediately in chilled glasses or bowls with the curing liquid as a broth.
Tools you’ll need
- glass or ceramic bowl
- small mixing bowl
- sharp knife
- cutting board
- paper towels
- wooden spoon
- refrigerator
- chilled serving glasses or bowls
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