Fish cured in vinegar and/or citrus juices, mixed with tomatoes, onion, ginger, cucumber and coconut milk. Spiced up by bird’s eye chili or long chili. Similar to Latin America’s Ceviche, Kinilaw na Isda is so popular in the Philippines and mostly eaten as an appetizer. I know that fresh fish is used, but some uses shrimp. This doesn’t involve cooking. The fish sliced in small pieces (or shrimp in some others) is cured in vinegar or citrus juices. It is then prepared with chilis, ginger, onions, cucumbers, tomatoes and calamansi juice. I guess that is the traditional way of serving it. In our family, it’s different. My Mom used to prepare it with a twist and not too citrusy. She adds freshly squeezed coconut milk. I have made kinilaw na isda before, but not using my Mom’s version as I completely forgot how she made this. I was just surprised one day that I finally remember everything. Also, unlike others, we do not serve this as an appetizer. Rather, we serve this with rice and fried fish or grilled fish. 😀 We also use king fish and not the tuna fish. I hope you like our version of Kinilaw na Isda of Fish Ceviche. And now, time for the recipe. 😉 It is crucial to use Calamansi instead of lemon or lime. But in case it is difficult for you to find Calamansi, you can play with lemon or lime. 🙂 I am sharing this at Fiesta Friday #92, hosted by the Amazing Angie who is so excited to have a new laptop. Yay! 😀 And we are all going to select our faves for this week’s FF as we are all co-hosts! Enjoy, FF Friends! 😉 I am also sharing this at Kitchen Fun and Crafty Friday | Friday Favorites | Saucy Saturdays | Recipe of the Week | Happiness is Homemade | What’d You Do This Weekend? | Turn It Up Tuesday | Cook Blog Share | Tickle My Tastebuds Tuesday | Totally Terrific Tuesday | Showcase Your Talent Thursday | Lou Lou Girls Fabulous Party | Featured at: What’d You Do This Weekend? #42 Please follow and like us: