Tuna Kinilaw (The Filipino Ceviche) Origin Facts And Recipe

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Kinilaw comes from the Visayan word "Kilaw" or to eat as raw. It is made of raw ingredients which is prepared and served without cooking. Kinilaw is a dish of raw fish, marinated in citrus juice of lime, vinegar, and mixed condiments.

Tuna kinilaw is a popular appetizer dish and "pulutan" in the Philippines specially in General Santos, Mindanao (the tuna capital of Philippines) and areas where tuna is fresh and readily available.

What Is Ceviche??
Ceviche is a seafood dish popular in the Pacific coastal regions of Latin America. It is made of fresh raw fish soaked in citrus juices, such as lemon or lime, and spiced with garlic and chilis.

The two dishes have obvious similarities, and the seeming historical link can be surmised. It has been suggested that Spanish colonizers and/or travelers from Mexico introduced ceviche to us. Read more here.

Isn't it interesting to know some origin facts of our favorite dishes?

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My Tuna Kinilaw Recipe

Moving on to our tuna kinilaw recipe, this is how I make it.

Preparation Time: 25 minutes + 30 minutes (marinate)
Difficulty: Easy
Serving: 2-3 persons

INGREDIENTS

• 2 fresh tuna fillets
• 1 medium size lime or calamansi (juiced)
• 1 teaspoon sugar
• 1.5 tablespoons ginger (grated or diced)
• 1 medium red onion (diced)
• 3/4 cup white vinegar or suka sa tuba
• Chilis
• Cocumber

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PROCEDURE :

1. Quickly wash the fresh tuna in a bowl of fresh water. Drain the water and discard.
   

2. Cut the fresh tuna fillets into 1 inch cubes.

3. Transfer in a bowl. Then, season with salt and pepper. Add the vinegar and refrigerate for 15minutes.
   

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CONDIMENTS PROCEDURE :

1. The red onion, ginger, chilis, cocumber and lime. Peel, chopped (and take an instagrammable/steemable shot! Yes, that's the thing nowadays ) .
   

Moving on...

1. In a saucer, mix salt and pepper and the teaspoon of sugar then add vinegar. Mixed it to the condiments well.
   

2. Take the tuna out of the fridge and mixed the ingredients all together.
   

Refrigerate for 30-minutes. The longer you marinate it the more tastier!

Kinilaw also have different versions such as the "kilawin" and "sinuglaw" but one thing to make the best of kinilaw is a fresh catch fish and marination.

Serve with other main dish. Sarap! (yummy)

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