Mom’s Kinilaw na Isda

October 30, 2015

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. 

Kinilaw na Isda (Fish Ceviche)-TheNotSoCreativeCook

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.

Kinilaw na Isda (Fish Ceviche)-TheNotSoCreativeCook 2

I hope you like our version of Kinilaw na Isda of Fish Ceviche. And now, time for the recipe. 😉

Kinilaw na Isda

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients: 

  • 2 large slices of king fish
  • 1 cup of white vinegar
  • 1 cup of coconut milk, freshly squeezed
  • 1 tbsp of ginger, chopped
  • 1/3 cup onion, chopped
  • 1/2 cup tomatoes, chopped
  • 1/2 cup cucumbers, sliced/diced
  • sliced chilis (bird’s eye chili or long chili), depending on how spicy you want you kinilaw to be
  • 7 calamansi, squeezed
  • 1 tbsp white vinegar
  • 1 tbsp white sugar
  • salt and pepper, to taste

Instructions: 

  1. Wash and clean your fish. Slice your fish into cubes, scales and bones removed. Place in a container, add the vinegar and cover. Let sit for about 2 hours.
  2. Remove the vinegar from the fish. Wash with water and drain.
  3. Add the freshly squeezed coconut milk and the rest of the ingredients. Also, add salt and pepper according to your taste.
  4. Keep in the fridge for at least an hour.
  5. Serve as an appetizer or serve with warm white rice with grilled or fried fish.

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. 🙂

name2

twitter pinterest instagram googleplus facebook
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:
error
fb-share-icon
Tweet
fb-share-icon

You May Also Like

Tahini-Marinated Chicken Thighs
October 31, 2017
Kimchi Fried Noodles
January 20, 2022
Keema Pulao
April 19, 2019

33 Comments

Thanks for stopping by! I'd love to hear from you... :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

error

Enjoy this blog? Please spread the word :)