How to Make Kinilaw na Tuna

Prepare this no-cook pulutan in your next party.

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The perfect time to eat kinilaw is when the seafood, meat, or vegetables reach that stage between being raw and being fully cooked by the acid. With fish, it is marked by a slightly opaque color yet is soft to touch.

RELATED recipe:  Seafood Ceviche with Fruits and Coconut Cream


Photography by David Hanson  | Food Styling by Gene Gonzalez of CACS | Prop Styling by Sharlene Tan Props from Rustan’s Department Store

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