Kilawin: A Tangy Filipino Delight

Ingredients

• 500g (1.1 lb) fresh tuna, cubed 500g (1.1 lb) fresh tuna, cubed
• 1 cup (240ml) vinegar 1 cup (240ml) vinegar
• 1/2 cup (120ml) calamansi or lime juice 1/2 cup (120ml) calamansi or lime juice
• 1 thumb-sized ginger, peeled and minced 1 thumb-sized ginger, peeled and minced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 2 red chili peppers, thinly sliced 2 red chili peppers, thinly sliced
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 tablespoon sugar 1 tablespoon sugar
• 1/4 cup (60ml) coconut cream (optional) 1/4 cup (60ml) coconut cream (optional)
• Crispy fried garlic, for garnish Crispy fried garlic, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 7g, 3g
• Protein: 32g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the vinegar, calamansi or lime juice, minced ginger, minced garlic, sliced red onion, sliced chili peppers, salt, black pepper, and sugar. Mix well to dissolve the sugar and salt.
2. 2.
   Add the cubed tuna to the marinade and gently toss to coat. Make sure all the tuna pieces are submerged in the marinade. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
3. 3.
   After marinating, remove the tuna from the refrigerator and give it a gentle stir. If desired, add the coconut cream to the Kilawin for a creamy twist.
4. 4.
   Transfer the Kilawin to a serving dish and garnish with crispy fried garlic.
5. 5.
   Serve the Kilawin chilled as an appetizer or as a main course with steamed rice or lettuce wraps.

Treat your ingredients with care...

• Tuna — Choose fresh, sushi-grade tuna for the best results. Ensure that the tuna is properly cleaned and cubed into bite-sized pieces.
• Calamansi or lime juice — If calamansi is not available, you can substitute it with an equal amount of fresh lime juice.
• Coconut cream — The addition of coconut cream is optional but adds a creamy element to the Kilawin. Adjust the amount according to your preference.

Tips & Tricks

• For a spicier Kilawin, add more chili peppers or include some chopped bird's eye chili.
• To enhance the aroma, toast the minced garlic in a dry pan until golden brown before adding it to the marinade.
• Allow the Kilawin to marinate for longer than 1 hour for a more intense flavor.
• Serve the Kilawin with a side of vinegar dipping sauce for an extra tangy kick.
• Experiment with different seafood or meat options such as shrimp, squid, pork, or beef.

Serving advice

Serve the Kilawin chilled to fully enjoy its refreshing flavors. Garnish with fresh herbs like cilantro or spring onions for added freshness and visual appeal.

Presentation advice

Present the Kilawin in a vibrant serving dish, showcasing the colorful ingredients. Consider serving it on a bed of lettuce leaves or banana leaves for an authentic touch. Sprinkle some crispy fried garlic on top for an enticing aroma and texture.