How to Make Filipino-Style Ceviche (Kinilaw)
Ceviche From the Philippines
If you like raw fish, then you've probably tried Spanish ceviche or Hawaiian poke. But have you ever tried the Filipino-style dish called kinilaw or kilawin? The distinguishing feature of this dish is the use of vinegar instead of citrus, like limes. Give this dish a try—it's very simple and easy to make!
- 1 pound fish of your choice, cubed
- 1 cup Datu Puti vinegar, available at Asian stores
- 2 thumbs (about 4 inches) ginger, minced
- 2 jalapeños, sliced
- 1 red onion, chopped
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon white sugar
- Salt to taste
- Combine all the ingredients, except the salt, in a bowl.
- Cover and refrigerate for 3 hours.
- Transfer to a serving dish and season with salt as needed.
- Type of vinegar: If you can't find Datu Puti brand vinegar, you can use any type of vinegar desired.
- Citrus option: Rather than vinegar (or in addition), you can use citrus such as limes, lemons, or calamansi (a round green or orange lime that's available at Asian stores).
- Chili peppers: Use any type of chili peppers (or omit entirely if you prefer).
- Sugar: The sugar is optional; it can be omitted.
- Type of fish: For this dish, we Filipinos commonly use tuna, mackerel, swordfish, and milkfish (aka "bangus" in Tagalog).
- Garnish: Top with your favorite garnish before serving.