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.
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
Directions
- 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!
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