Similar to Latin America’s Ceviche, Kinilaw na Isda is famous in the Philippines and is usually enjoyed as an appetizer. To make Kinilaw na Tuna, the fish is cured in vinegar, citrus juice, or both. Then, it is combined with calamansi juice, slices of chilis, ginger, red onion, cucumber, and tomato. I find the taste of only vinegar and citrus juice mixture too citrusy or acidic. Today, I am sharing the recipe I learned from my late Mom (except I added the fish sauce). It is not too acidic and has the right amount of acidity. The ingredient that helps lessen the sourness of the Kinilaw is coconut cream. Not only it helps with the sourness, but it also makes the Kinilaw creamy. Some people enjoy this as an appetizer, but I love it with rice and fried/grilled fish. I love how the sweet, sour, salty dish compliments the smoky, sweet flavor of grilled fish or the saltiness of the fried fish. Ahh! It takes me back to the days spent with my late Mom. NOTES ON KINILAW NA TUNA: WANNA SEE HOW I MADE THIS? I shared a recipe video on our YouTube channel. I hope you can check it out. While you are there, maybe you’d see something you’d like. If you do, please don’t forget to share, like, and subscribe. Hope to see you there! Would you like to try a vegetable version? This Ensaladang Langka is also delicious! My mouth is watering right now!! I am sharing this at Fiesta Friday #491 | What’s for Dinner? Sunday link up #426 | WEEKEND POTLUCK #588 | Full Plate Thursday, 649 | Happiness is Homemade | Please follow and like us: