Kinilaw (Filipino Ceviche)

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@flovan4ever

A simple and refreshing Filipino ceviche made with fresh fish, vinegar, lime or calamansi juice, and a mix of vegetables.

Prep Time
20min
Cook Time
15min
Total Time
35min
Kinilaw (Filipino Ceviche) recipe

Ingredients

4 Servings
(1 serving = 1 bowl)
  • 1lb
    fresh fish (like tuna, mackerel, or any firm white fish), diced
  • 1/2cup
    vinegar (cane vinegar or white vinegar)
  • 1/2cup
    lime or calamansi juice
  • 1piece
    small red onion, thinly sliced
  • 1piece
    Thai chili, sliced
  • 1piece
    medium tomato, diced
  • 1piece
    small cucumber, diced (optional)
  • Salt and pepper to taste
  • Fresh cilantro or green onions for garnish

How to make Kinilaw (Filipino Ceviche)

Prepare the Fish

  1. Make sure the fish is fresh. Dice it into small, bite-sized pieces and place it in a bowl.

Marinate the Fish

  1. Add the vinegar and lime or calamansi juice to the diced fish. Ensure the fish is well-coated in the vinegar mixture. Let it marinate for about 10-15 minutes. The acidity will 'cook' the fish.

Add Vegetables

  1. After marinating, drain a little of the liquid (if desired) and add the sliced red onion, chilies, diced tomato, and cucumber to the bowl.

Season

  1. Season the mixture with salt and pepper to taste. You can adjust the acidity by adding more lime or vinegar if desired.

Garnish

  1. Garnish with fresh cilantro or chopped green onions.

Serve

  1. Serve chilled or at room temperature as an appetizer or side dish.

Nutrition (per serving)

Calories

170.0kcal (8.5%)

Protein

35.0g (70%)

Carbs

10.0g (3.64%)

Sugars

2.5g (5%)

Healthy Fat

4.3g

Unhealthy Fat

1.3g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Ensure the fish is very fresh to avoid any foodborne illnesses.

  2. Adjust the amount of chili to suit your spice preference.

FAQS

  1. How do I properly prepare the fish for Kinilaw (Filipino Ceviche)?

    To prepare the fish for Kinilaw, ensure you use the freshest fish possible, such as tuna or mackerel. Dice the fish into small, bite-sized pieces and place them in a bowl. Then, add vinegar and lime or calamansi juice to coat the fish thoroughly. Let it marinate for about 10-15 minutes to allow the acidity to 'cook' the fish.

  2. Can I make Kinilaw with frozen fish, and how does it affect the taste?

    While it's best to use fresh fish for Kinilaw to achieve the best flavor and texture, you can use previously frozen fish if necessary. Just ensure it is completely thawed and has been handled safely. However, the texture may be slightly different, and the taste might not be as vibrant as with fresh fish.

  3. What are some good substitutions for ingredients in Kinilaw?

    If you don't have access to fresh fish, you can substitute with shrimp or scallops, but adjust the marinating time accordingly. For the vinegar, cane vinegar is traditional, but white vinegar works as a substitute. If you can't find calamansi, lime juice is a great alternative. You can also omit the cucumber if you prefer a simpler version.

  4. How should I store leftover Kinilaw, and how long does it last?

    Leftover Kinilaw should be stored in an airtight container in the refrigerator. It is best consumed within 1-2 days for optimal freshness. The acidity will continue to 'cook' the fish, so the texture may change slightly over time, but it will still be safe to eat.

  5. What dishes pair well with Kinilaw for a complete meal?

    Kinilaw is a refreshing appetizer or side dish that pairs well with grilled meats, such as barbecued chicken or pork. It also complements rice dishes, especially coconut rice or plain steamed rice, and can be served alongside other Filipino dishes like adobo or lumpia for a delightful meal.

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