How to Make Kinilaw

A Kinilaw dish made from small flying fish, from Chef Percy of Luyang, Carmen.

Kinilaw is Filipino raw-fish salad that's extremely popular in the Southern Visayas region. It's similar to a Ceviche and is served as a side dish, but is an excellent appetizer. It's refreshing, tasty and a great party dish.

Things You'll Need

• 2.5 lbs. choice of raw fish; tuna is most popular, but a common fish is raw sardine
• 1 cup vinegar
• Combination of Calamansi, lemon and lime (ideally, 3 Calamansi, half a lemon and half a lime, but 5 pieces or just one of the citrus fruit will work, too)
• 1 medium red onion, sliced small
• 2 medium tomatoes, cubed
• 1 medium piece of ginger crushed
• 1 clove garlic, minced
• 1 tsp. salt (many Filipinos use MSG or “Aginomoto”)
• 4 small chili peppers (optional)

Instructions

1. Clean and cut fish into small cubes. Rinse the fish in water, drain.

2. Flash rinse the fish quickly in ½ cup vinegar, drain.

3. Add final ½ cup vinegar to the fish. Squeeze the citrus over the mix.

4. Add onion, tomatoes, ginger, garlic and salt (and peppers if you want; some people add cayenne at this point). Mix gently, scooping bottom to top; this prevents the crushing of the fish and tomatoes.

5. Leave in the fridge for at least an hour before serving.

Tips & Warnings

• Strong vinegar will “cook” the fish almost immediately. Some cooks dilute.