Kinilaw na Tuna

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:

• Please do a taste test because we have different preferences.
• You can also add or omit ingredients.

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 |

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Kinilaw na Tuna

KInilaw na Tuna is raw tuna chunks in vinegar, veggies, and other spices – usually enjoyed as an appetizer or main dish

Cuisine Filipino

Prep Time 10 minutes

Marinating Time 30 minutes

Total Time 40 minutes

Author Jhuls @ The Not So Creative Cook

Ingredients

For the marinade:

• 250 g fresh tuna fillet cut into chunks
• 1 cup white vinegar for marinade

Others:

• 1 tbsp chopped ginger
• 1 onion sliced
• 1 tomato sliced
• 1 small green unripe mango, sliced into sticks
• 1/2 cup cucumber sliced/diced
• red chilis sliced
• 2-3 tbsp white vinegar
• 3-4 tbsp calamansi juice
• white sugar to taste
• fish sauce to taste
• salt and pepper to taste
• 1/2 to 3/4 cups coconut cream
• sliced spring onions for garnish

Instructions

1. Marinate the tuna chunks in 1 cup of white vinegar for 30 minutes.
2. While marinating the tuna, combine all other ingredients except coconut cream and spring onions.
3. When the time for marinating the tuna is up, drain the tuna chunks. Add them to a bowl along with the marinated veggies.
4. Add the freshly squeezed coconut cream. Do a taste test and adjust according to your taste.
5. Keep in the fridge for at least an hour before enjoying.
6. Garnish with spring onions and serve as an appetizer or serve with warm white rice with grilled or fried fish.

Recipe Notes

 

• Please do a taste test because we have different preferences.
• You can also add or omit ingredients.

 

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