Kinilaw: A Refreshing Filipino Seafood Salad

Ingredients

• 500g (1.1 lb) fresh fish fillets (tuna, tanigue, or lapu-lapu), cubed 500g (1.1 lb) fresh fish fillets (tuna, tanigue, or lapu-lapu), cubed
• 1 cup (240ml) vinegar 1 cup (240ml) vinegar
• 1/2 cup (120ml) calamansi juice (or lime juice) 1/2 cup (120ml) calamansi juice (or lime juice)
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 thumb-sized ginger, peeled and julienned 1 thumb-sized ginger, peeled and julienned
• 2-3 red chili peppers, sliced 2-3 red chili peppers, sliced
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• 1/4 cup (15g) spring onions, chopped 1/4 cup (15g) spring onions, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 7g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a glass or ceramic bowl, combine the fish fillets, vinegar, calamansi juice, red onion, ginger, and chili peppers.
2. 2.
   Season with salt and pepper to taste. Mix well to ensure the fish is evenly coated.
3. 3.
   Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
4. 4.
   Before serving, garnish the kinilaw with fresh cilantro and spring onions.
5. 5.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Fish — Ensure that the fish is fresh and of high quality. If possible, use sushi-grade fish for the best results.
• Calamansi juice — If calamansi juice is not available, you can substitute it with a combination of lime and orange juice for a similar citrusy flavor.
• Red chili peppers — Adjust the amount of chili peppers according to your preferred level of spiciness. Remove the seeds for a milder taste.

Tips & Tricks

• Use the freshest seafood available to ensure the best flavor and texture.
• Adjust the amount of vinegar and calamansi juice according to your taste preference. Some prefer a more tangy flavor, while others prefer it milder.
• For added crunch, you can add diced cucumber or jicama to the kinilaw.
• Serve the kinilaw with a side of crispy prawn crackers or steamed rice for a complete meal.
• Experiment with different types of seafood such as shrimp, squid, or scallops to create your own variations.

Serving advice

Serve the kinilaw chilled in individual bowls or on a platter. Garnish with additional cilantro and spring onions for an extra pop of color. It pairs well with a cold beer or a glass of chilled white wine.

Presentation advice

Arrange the marinated fish cubes neatly on the serving dish. Sprinkle the chopped cilantro and spring onions on top for an attractive presentation. You can also add a few slices of fresh chili peppers for a touch of spice.