Kinilaw is a Filipino raw fish dish similar to ceviche. In this recipe we show a simple way of making this wonderful fresh dish. A perfect compliment to a day at the beach with a beer in hand.
1 Kilo Yellow Fin (Ahi) Tuna (cubed)
1 Cup Spiced Coconut Vingear (suka nga tuba)
1/3 cup Coconut Cream (Gata)
Kalamansi Juice from 2 pieces
1 Small Onion (sliced)
1 Tomato (chopped)
Thumb sized Ginger
1 1/2 teaspoons salt
1. Add salt, kalamansi, onion tomato and ginger to tuna
2. Mix well
3. Add coconut milk and spiced vinegar. Mix well.
4. 'Cook' the tuna in the vinegar for at least 10 minutes or until the tuna starts becoming opaque.
5. Serve with beer and Enjoy
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Prefix +6332 for calls outside of Cebu or from mobile phonesPrefix +6332 for calls outside of Cebu or from mobile phones