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
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Open the appInstructions
Step 1
Pat dry the fish cubes with paper towels and place in a non-reactive bowl (glass or ceramic).
Step 2
Combine coconut vinegar and lime juice in a small bowl.
Step 3
Pour the vinegar-lime mixture over the fish, ensuring all pieces are submerged. Stir gently.
Step 4
Add minced ginger, sliced chili, and red onion to the fish.
Step 5
Cover and refrigerate for 20-30 minutes, stirring gently halfway through. The fish should turn opaque.
Step 6
Fold in diced cucumber and green onions just before serving.
Step 7
Stir in coconut milk if using for a richer finish. Season with salt and pepper to taste.
Step 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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