Kilawin (Filipino Ceviche)

Kilawin (Filipino Ceviche)

Tangy vinegar-cured fish gets brightened with calamansi, ginger, and chiles.

Total 55 min Makes 4 servings Calories 185/serving

Dietary

Pescatarian, Keto, Wheat free, Dairy free, Halal

Allergens

Fish, Tree nuts

Kilawin is a Filipino raw fish dish cured in coconut vinegar and citrus until firm and tangy, then tossed with ginger, onion, and chiles. It's similar to ceviche but leans on vinegar's acidity more than citrus alone, resulting in a sharper, more assertive bite. Serve chilled as an appetizer or pulutan alongside cold beer.

Ingredients

  • 1 pound fresh tuna or tanigue fillet, cut into 1/2-inch cubes
  • 1/2 cup coconut vinegar
  • 1/4 cup calamansi juice (or substitute lime juice)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 medium red onion, thinly sliced
  • 2 tablespoons fresh ginger, peeled and minced
  • 2 cloves garlic, minced
  • 2 finger chiles (siling haba), thinly sliced
  • 1 cucumber, peeled, seeded, and diced
  • 2 tablespoons coconut cream

Method

  1. Pat the fish cubes dry with paper towels and place in a glass or ceramic bowl (avoid reactive metal bowls).

  2. Pour the coconut vinegar and calamansi juice over the fish, season with salt and pepper, and stir gently to coat every piece.

  3. Cover and refrigerate until the fish turns opaque and firms up, stirring once halfway through.

  4. Drain off most of the curing liquid, leaving about 2 tablespoons in the bowl with the fish.

  5. Add the sliced onion, ginger, garlic, chiles, and cucumber to the fish and toss gently to combine.

  6. Stir in the coconut cream and taste, adjusting salt or calamansi juice as needed.

  7. Chill for 10 minutes to let the flavors meld before serving cold.

Rate this recipe

★ 3.9 (1)

Kilawin (Filipino Ceviche)

Kilawin is a Filipino raw fish dish cured in coconut vinegar and citrus until firm and tangy, then tossed with ginger, onion, and chiles. It's similar to ceviche but leans on vinegar's acidity more than citrus alone, resulting in a sharper, more assertive bite. Serve chilled as an appetizer or pulutan alongside cold beer.

55 min 4 servings 185 cal

Ingredients

  • 1 pound fresh tuna or tanigue fillet, cut into 1/2-inch cubes
  • 1/2 cup coconut vinegar
  • 1/4 cup calamansi juice (or substitute lime juice)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 medium red onion, thinly sliced
  • 2 tablespoons fresh ginger, peeled and minced
  • 2 cloves garlic, minced
  • 2 finger chiles (siling haba), thinly sliced
  • 1 cucumber, peeled, seeded, and diced
  • 2 tablespoons coconut cream

Method

  1. 1

    Pat the fish cubes dry with paper towels and place in a glass or ceramic bowl (avoid reactive metal bowls).

  2. 2

    Pour the coconut vinegar and calamansi juice over the fish, season with salt and pepper, and stir gently to coat every piece.

  3. 3

    Cover and refrigerate until the fish turns opaque and firms up, stirring once halfway through.

  4. 4

    Drain off most of the curing liquid, leaving about 2 tablespoons in the bowl with the fish.

  5. 5

    Add the sliced onion, ginger, garlic, chiles, and cucumber to the fish and toss gently to combine.

  6. 6

    Stir in the coconut cream and taste, adjusting salt or calamansi juice as needed.

  7. 7

    Chill for 10 minutes to let the flavors meld before serving cold.