Kinilaw Na Tuna Recipe

In my travels, I’ve encountered many dishes that resonate with my palate, but few have captured my interest quite like kinilaw. This Filipino delicacy, akin to my go-to dish ceviche, embodies a harmonious blend of simplicity and depth, making it an unforgettable part of my food trips in the Philippines.

The Essence of Kinilaw

Kinilaw, at its core, is a testament to the art of minimalism in cuisine. The dish thrives on the absolute freshness of its ingredients, perfect for making right after a trip to the palengke(wet market). It’s fascinating how this dish parallels ceviche, yet carves out its own identity through the use of suka(Filipino coconut vinegar) and its traditional pairing with white rice—transforming it into a comforting yet refreshing meal, perfect for the tropical heat of the Philippines.

Giving Your Kinilaw An Edge

What truly sets my favorite variation of kinilaw apart is the inclusion of Filipino suka and siling labuyo (Native Filipino chilis, I’ve written a post about them before). This tiny chili packs a fiery punch, adding not just heat but a layer of complexity that elevates the dish. It’s this vibrant contrast—cool, fresh tuna against the backdrop of intense spicy chilis and rustic, tangy coconut vinegar—that makes every bite delicious.

Reflections

Each spoonful of Kinilaw, especially when paired with a scoop of steamed white rice, transports me back to the island vibes of the Philippines, where the heat is countered by the refreshing bounty of the sea. It’s a dish that not only satisfies the palate but also refreshes the soul, making every bite an occasion to savor.

Kinilaw Na Tuna Recipe

  •  Prep: 30 mins
  •  Cook: 20 mins
  •  Category: Seafood
  •  Filipino
 Servings: 5
One of my top five dishes I've had in the Philippines! Kinilaw is perfect to have as pulutan(drinking food), and really reminds me of one of my go-to dishes ceviche due to the way you cure, instead of cook, the seafood with vinegar. It's important to use the freshest ingredients possible for this recipe and to pair it with fragrant white rice(although, I have seen it served with tortilla chips in Cev, a popular restaurant here in Siargao Island). Many recipes here in the Philippines add gata(coconut cream), but the Latin American side of me prefers more sour and tangy flavors, so this recipe omits it.

Ingredients

  • 500g fresh tuna, cut into bite-sized cubes
  • 1/2 cup of coconut vinegar
  • 3 tsp of calamansi juice
  • 1/3 cup of red onions
  • 1 thumb-sized piece of ginger, minced
  • 4-5 siling labuyo(native Filipino chilis), smashed with the flat end of a knife or mortar
  • 1 medium cucumber, sliced into thin half-moons
  • A pinch of sea salt

Instructions

  1. Combine vinegar and calamansi juice in a bowl, whisking in the salt. Submerge the fish cubes in this mixture and let them marinate for 10-15 minutes. This process, akin to cooking, imbues the fish with a vibrant tanginess.
  2. After marination, drain the fish and mix in the onion, ginger, cucumber, and the fiery sili labuyo.
  3. Serve the Kinilaw on a plate, accompanied by fragrant white rice.

useful notes

  • Depending on your taste, feel free to add more chilis if you like it more spicy. Honestly, we add more like 5-6 chilis for our kinilaw.
  • The best kinilaw that I've ever had, which was Love's homemade version, used a suka that we spiced with a copious amount of freshly-picked siling labuyos. Feel free to experiment with different variations of vinegar, including Filipino cane vinegar.
  • Personally, I don't eat kinilaw without a cold red horse beer.

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