Qurator Tasty Tuesday #101 and The Favourite Thursday #ccc 2.22 by @marblely: MY VERSION OF ZESTY KILAWING TUNA

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This recipe does not involve any manual cooking but the tuna meat is semi-cooked once served. This is made possible by the acids in the vinegar (acetic acid) and calamansi or lemon juice (citric acid). These mild acids slowly cook the fish meat when soaked.

Tuna Kilawin or Kilawing Tuna or Raw Fish Salad is a Filipino dish wherein cubed fresh tuna is mixed with vinegar, lemon or calamansi and chilled until the fish is gradually cooked by the vinegar or citrus juices. Tuna kilawin is considered as an appetizer in the Philippines – it is also a popular pulutan amongst many beer-loving individuals but can also be served as a main dish.

This Easy Tuna Kilawin Recipe is one of the simplest and easiest because it requires less ingredients and the process is fairly easy. I am using kalamansi for this Tuna Kilawin Recipe, you can also use lemon or lime as substitutes.

The secret to a good tuna kilawin is the proper fish to citrus juice ratio and the amount of time spent to cure the fish. We should have enough citrus juice to cure the fish and leave it in the fridge for at least 3 hours – although you can do it overnight if you want the fish to be completely cured. It will also be great to serve this dish cold so that it can stay fresh and taste delightful.

This recipe is popular in places where fresh seafood is abundant. Why fresh? Only the freshest tuna slices (or any white fish meat) can be used for this recipe for best results. Since the acid does not entirely cook the fish meat the way frying or steaming does, it is possible that an unpleasant taste might develop in the mixture if not so fresh fish meat is used – your mouth and tongue might also feel itchy — fresh is always better.

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Ingredients
500 grams tuna, use yellow-fin tuna,
(sashimi-grade), cut into ½-inch cubes
3 pieces kalamansi or lemon
6 pieces chili chopped
1 head garlic (small), chopped or stripped
1 head onions (medium), chopped or stripped
1 head tomato (medium), sliced or cubed
2 stalks spring onions, thinly sliced (optional)
2 thumbs size of ginger chopped or stripped
1/8 cup of evaporated milk or according to your taste (optional)
a dash of salt
1 small size of cucumber (optional)

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INSTRUCTION
Clean the fish, slice it into cubes, add vinegar, combine all spices like onions, ginger, calamansi, chili and toss until all ingredients are well blended. You can even add cucumber . My version: I add milk to make it more appetizing...Whew! Cover and place inside the fridge for at least 3 hours or overnight.
Serve chilled. Share and enjoy!

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My Special mouth-watering Kilawing Tuna. I always salivate when my siblings make kilawing tuna...It's so delicious. Try it yourself. There's no need to cook on fire, that is why it is called "kilawin". This is famous in Davao and all over Visayas and Mindanao, Philippines.

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NOTE
Health Benefits Of Tuna Fish

• Some of the many health benefits of tuna fish include its ability to reduce cardiovascular conditions, stimulate growth and development,
  lower blood pressure and cholesterol levels, help in weight loss efforts, boost the immune system, increase energy, maintain the health of the skin,
  increase red blood cell count, prevent cancer, protect against various kidney diseases, reduce general inflammation, and inhibit cell membrane damage.

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Taken using my iPhone 6 PlusCamera Setting: Portrait setting/ HDRLocation: Philippines

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