How to Make Kinilaw na Tuna

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.

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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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