KINILAW

Kinilaw! Or what some people like to call “Filipino ceviche” but it’s so much more than that. Similar to ceviche, Kinilaw is a dish that uses acid to cure raw seafood, however, unlike ceviche Kinilaw uses native Filipino vinegars like coconut or cane boosted by calamansi. This style of preparation is native to the Philippines and dates back all the way to the 10-13th century AD and predates Spanish colonization. Each family has their own version, today I used frozen and thawed tuna, cucumber, red onion, and Thai chili peppers, however, I’ve also seen versions using shrimp, rare or cooked meats, and a variety of other inclusions such as mango and coconut milk. It’s such a beautiful and refreshing lunch or dinner for these hot summer days and I hope you try to make it yourself because it’s a wonderful dish with a really cool history. I served mine with homemade crispy rice paper chips but tortillas is good too (or just with a big spoon and a bowl of rice! Original recipe by @Aileen Adalid #filipino #filipinofood #seafood #tuna #ceviche