Recipe Kinilav on Isda (Fish Ceviche)

by Editorial Staff

The Fish Kinilaw recipe is a raw fish salad made with fresh fish/meat mixed with vinegar, onions, garlic, salt and pepper, and calamansi juice.

Summary

Prep Time	15 mins
Total Time	1 hr
Course	Salad
Cuisine	Filipino

Ingredients

½ kg Tuna fillet or tanigu cut into cubes
1 cup vinegar
1 tablespoon chopped ginger
⅓ cup chopped onion
½ cup chopped tomatoes
½ cup cucumbers chopped/diced (optional)
7 pieces chopped chili (bird’s eye chili or long chili)
7 Calamansi squeezed out
Salt pepper

Instructions

Wash and brush the fish.
Cut the fish into cubes, remove scales and bones.
Place in a container, add vinegar, and cover.
Let sit for about an hour.
Remove the vinegar from the fish. Rinse with water and strain.
Add the rest of the ingredients. Season with salt and pepper as well.
Keep in the refrigerator for at least an hour. (Optional)
Serve as pulutan or with rice.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.