Classic tuna kinilaw (kinilaw na tuna) is simple, uses few ingredients, and is loaded with zesty flavor and freshness that has sunny day recipe written all over it. It’s perfect for brunch time to stay light and easy on the fare, showcasing a ginger, lemon, vinegar marinade that takes the raw tuna to “cooked” for a Filipino ceviche twist. Kinilaw is a very healthy and easy recipe that you’ll fall in love with.
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My best kinilaw experience was in Philippines and I have yet to find my “spot” here in the States for kinilaw.
Actually, it really does taste the best made at home. It so fresh, vibrant, and has a lot of bright flavor when homemade.
The thing I love about this island recipe, is it’s very simple. It’s like a beachside dish that makes the fish stand out and not much more is required.
The ginger makes it bright…it’s a dish that feels like vacation. I felt like I’ve been missing out my whole life not having vinegar and ginger as part of my raw fish marinades.
Lip-smacking is the word.
Gimme a side of plantain chips, rice crackers, or good ol’ tostadas and I’m a happy camper.
What is Kinilaw
Filipino kinilaw, also known as “kilawin,” is a traditional dish that features raw fish or seafood marinated in vinegar or citrus juices.
It is usually flavored by the added ginger, onion, and citrus juice.
Sometimes people might call it Filipino ceviche in the States (and there’s a lot of people that say to not ever call it ceviche) as to relate it to the method in which the seafood is prepared and “cooked” in acidic juices of citrus and vinegar.
However, the use of vinegar and the flavor profile is very distinctly kinilaw, and not to be mistaken for other types of ceviche.
The dish is typically served as an appetizer or main course and is cherished for its vibrant taste and simplicity.
As a matter of fact, once you have the basics down for kinilaw, you can almost “kinilaw” an array of ingredients from fish, shrimp, vegetables, to even some meats.
Enjoyed widely in the Philippines, kinilaw is a delightful representation of the island and sea vibes that surround the Filipino food culture.
What is the Fish used for Kinilaw
The fish commonly used for Kinilaw is fresh tuna. The light and flavorful nature of tuna makes it a perfect match for the tangy and zesty marinade of the traditional Kinilaw recipe.
Additionally, its firm texture also holds up well to the marinating process. When you bite into it, the fish still has a nice bite and meaty taste to it.
In Philippines, it’s common to use Tanigue (Mackeral) to make kinilaw.
A Brief History of Kinilaw
The history of kinilaw dates back to pre-colonial times in the Philippines when the indigenous people relied on the abundant resources from the sea.
The method of preparing raw fish with vinegar or citrus juices, along with locally available herbs and spices, has been practiced for centuries in the archipelago.
- This traditional way of marinating seafood served as a practical means of preserving the catch while enhancing its flavor.
- The term “kinilaw” is derived from the Visayan word “kilaw,” which translates to “eaten raw.”
- Variations of this dish can be found throughout the Philippine islands, each with its own unique blend of ingredients influenced by the local flora and culinary traditions.
Over time, kinilaw has become a beloved part of Filipino cuisine, reflecting the country’s rich marine biodiversity and cultural heritage.
Types of Kinilaw
Kinilaw, a traditional Filipino dish, offers a variety of delicious preparations featuring marinated raw fish or seafood. Here are a few popular types of kinilaw:
1. Kinilaw na Tuna
This classic version of kinilaw na tuna features fresh tuna marinated in vinegar or citrus juices, flavored with red onion, ginger, chili peppers, and calamansi juice. Due to the lack of calamansi in some areas, you can sub lemon and lime juice.
2. Kinilaw na Tanigue
Tanigue, also known as Spanish mackerel, is a very common choice for kinilaw, especially in Philippines.
3. Kinilaw na Isda
Identically, “Isda” is the Tagalog term for fish, and this type of kinilaw encompasses various fish varieties such as lapu-lapu (grouper) or bangus (milkfish).
4. Kinilaw na Hipon
In this variation, fresh shrimp takes center stage, marinated in a flavorful blend of vinegar or citrus juices, onions, ginger, and chili peppers. The dish offers a delightful contrast of textures and a burst of fresh, tangy flavors.
This is my favorite seafood to use!
5. Kinilaw na Lato
Lato, also known as “sea grapes,” is a type of seaweed comonly used in Filipino kinilaw. The luscious green sea grapes create a unique and refreshing seafood salad with a hint of oceanic brininess.
Ingredients
Make a simple version of a tuna kinilaw recipe with the following:
- 1 lb fresh tuna, cubed into bite sizes
- 3/4 cup vinegar
- 4 lemons – freshly squeezed
- 1 lime – freshly squeezed
- 1 medium red onion, thinly sliced
- 1 tbsp ginger, peeled and minced
- 3 pieces hot chili peppers, sliced
- 2-3 tablespoons calamansi juice
- Salt and Pepper – to taste
Equipment
- Glass Bowl
- Cutting Board
- Chef’s Knife
- Lemon Juicer
Instructions
- Place the cubed tuna in a bowl and pour the vinegar and lemon juice over it.
- Add the minced ginger and gently mix, allowing the fish to be covered by the liquid.
- Marinate and let the fish “cook” for 4 hours or to your preference of rawness in the refrigerator.
- Remove the mix from the refrigerator.
- Add the small chopped red onion to the tuna.
- Scoop the tuna mixture from the bowl and plate. However, while scooping, leave most of the liquid behind.
- Top with red chilis.
- Sprinkle salt and pepper to your preference. Squeeze extra calamansi or lemon. Serve and Enjoy with any type of chips on the side!
Notes
For the best kinilaw recipe experience, it’s important to consider a few notes to enhance the flavors and ensure a delightful outcome:
- Selecting Fresh Tuna: Choose the freshest tuna available, as it will contribute to the overall quality and taste of the dish. Look for firm and vibrant flesh with a clean ocean scent.
- Marinating Time: Adjust the marinating time based on personal preference. While the recipe suggests 4 hours, some may prefer a longer or shorter marinating duration. Experiment and find the perfect balance of rawness to suit your taste.
- Calamansi Substitute: If calamansi juice is not readily accessible, use a combination of lemon and lime juice to achieve a similar citrusy flavor in the marinade.
- Chili Pepper Adjustment: Control the spicy level with how many chilis you use. For a milder version, remove seeds from the peppers or garnish with only a few.
By paying attention to these notes, you can elevate the classic tuna kinilaw experience.
Add Ins and Variations
Enhancing the classic tuna kinilaw recipe with additional ingredients and variations can introduce more exciting flavors and textures.
I’ve seen modern renditions that add coconut milk in an elegant way, alongside wrapped cucumber slices and edible flowers or with a seaweed nest on top.
Kinilaw na tuna is versatile has many options!
Add Ins
- Coconut Milk: For a creamy and tropical twist, pour in some coconut milk right before serving. Not to mention, it’s a healthy fat to add in.
- Mango: Diced ripe mango can contribute a juicy sweetness and vibrant color to the kinilaw.
- Cucumber: Adding finely diced cucumber brings a crisp and refreshing element to the kinilaw. Remove the seeds. You can also do long, flat, and thin sliced cucumber.
- Pineapple: This is a sunshiny addition. A few pieces of diced pineapple can infuse the kinilaw with a juicy sweetness and tropical aroma.
MOre Variations
- Kinilaw na Lapu-Lapu (Grouper): Substitute fresh grouper for tuna to explore a different dimension of flavor and texture. Grouper’s firm and mildly sweet flesh harmonizes beautifully with the vibrant marinade.
- Kinilaw na Hipon at Lato (Shrimp and Seaweed Salad): Combine fresh shrimp with lato (sea grapes) to create a refreshing seafood salad variation of kinilaw. The sea grapes contribute a subtle brininess and luscious texture to the dish, complementing the succulent shrimp.
- Kinilaw na Tahong (Mussels): Experiment with mussels as the primary ingredient for kinilaw, infusing the dish with a delightful oceanic essence and a plump, tender texture. The distinctive flavor of mussels adds a captivating depth to the traditional marinade.
- Kinilaw na Talaba (Oysters): Introduce the briny succulence of oysters to kinilaw, elevating the dish with a luxurious and indulgent twist. The interplay of creamy oysters and zesty marinade creates a tantalizing flavor profile.
How to Serve Kinilaw
This easy recipe works as an appetizer to a big feast or simply go solo with a platter of kinilaw and a bubbly beverage.
Have chips, rice crackers, plantain chips, bbq, celery sticks, or any “holder” to serve with your kinilaw. No utensils required!
Classic Kinilaw na Tuna Recipe
Ingredients
- 1 lb fresh tuna cubed into bite sizes
- 3/4 cup white distilled vinegar
- 4 lemons freshly squeezed
- 1 lime freshly squeezed
- 1 medium red onion thinly sliced
- 1 tbsp ginger peeled and minced
- 3 pieces hot chili peppers sliced
- 2-3 tablespoons calamansi juice optional
- Salt and Pepper to taste
Instructions
- Place the cubed tuna in a bowl and pour the vinegar and lemon and lime juice over it.1 lb fresh tuna, 3/4 cup white distilled vinegar, 4 lemons
- Add the minced ginger and gently mix, allowing the fish to be covered by the liquid.1 tbsp ginger
- Marinate and let the fish “cook” for 4 hours or to your preference of rawness in the refrigerator.
- Remove the mix from the refrigerator.
- Add the small chopped red onion to the tuna.Sprinkle salt and pepper to your preference. Mix gently.1 medium red onion, 3 pieces hot chili peppers
- Scoop the tuna mixture from the bowl and plate. While scooping, leave most of the liquid behind.
- Top the kinilaw with red chilis.If you have calamansi, then squeeze it one top, or use a little extra lemon. Serve and Enjoy!2-3 tablespoons calamansi juice, Salt and Pepper
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