Kinilaw is a dish that is basically raw relying on the acid in the dressing to slightly ‘cook’ the fish or seafood. It is usually a pulutan or appetizer taken with drinks but can also be served as a main dish.
Kinilaw na Tuna Recipe
Always wanted to make kinilaw? Try this recipe.
Ingredients
Kinilaw na Tuna Ingredients
- 500 Grams Tuna use yellowfin tuna, (sashimi-grade), cut into ½-inch cubes
- Salt
- Pepper
- 2/3 Cup spiced vinegar
- 4 teaspoons Calamansi Juice
- 2 teaspoons crushed garlic
- 2 teaspons julienned ginger
- 1/2 Cup sliced white onions (thinly sliced)
- 1/2 Cup sliced red onions (thinly sliced)
- 4 pieces bird’s eye chili (siling labuyo)
- 1 1/2 tablespoons finger chilies (siling pangsigang)
- 3 tablespoons crushed pork crackling (chicharon)
Instructions
- Place cubed tuna in a stainless steel bowl and season with some salt and pepper. Let stand for a few minutes.
- Add vinegar, calamansi juice, garlic, ginger, white and red onions, and peppers. Mix well.
- Transfer mixture to a serving dish and top generously with chicharon. Serve immediately.
Tried this recipe?Let us know how it was!
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