Kinilaw is the Filipino version of Ceviche...only so much simple and better!
- 1 pounds Tanigue or Tuna skinned and deboned
- 1 cup vinegar
- 4 pieces calamansi or half of a lemon
- 2 thumbs ginger minced
- 1 medium red onion minced
- 2 pieces green chili or Thai chili, cut into thin slices
- fresh ground pepper
Wash the fish meat and tap dry with paper towels. Cut into 1-inch cubes.
Place the fish cubes in a bowl. Pour in the vinegar and the juice from calamansi. Season with salt and pepper. Add the ginger, onion, and chili. Toss gently until well blended.
Cover and marinate for an hour or up to 3 hours in the fridge. The fish should lose its translucent and pinkish color and should turn whiter and opaque.
transfer to a serving dish and serve immediately.
Calories: 187kcal | Carbohydrates: 3g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 48mg | Potassium: 326mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2475IU | Vitamin C: 2.6mg | Calcium: 19mg | Iron: 1.2mg