🍋 Kinilaw na Isda

Seafood · Main ingredient: Fish · ⏱ 30 min · Serves 5 · ~₱465 · Best for: Dinner, Lunch, Snack

Ingredients

• 1 kg Fresh tanigue or tuna, cubed
• 1 cup White or coconut vinegar
• 0.5 cup Calamansi juice
• 1 thumb Ginger, minced
• 1 pc Medium red onion, sliced thinly
• 3 cloves Garlic, minced
• 3 pc Pieces green finger chili, sliced
• 1 pc Piece cucumber, diced (optional)
• 2 tbsp Coconut cream (optional, for kinilaw sa gata style)
• 3 pinch Salt, to taste
• 0.5 tsp Pepper, to taste

Instructions

1. Ensure the fish is very fresh; rinse the cubed fish in vinegar or salted water and drain well.
2. Place the fish in a non-reactive bowl and pour in enough vinegar to fully coat the pieces. Let sit for 5-10 minutes to firm slightly, then drain excess vinegar.
3. Add the calamansi juice, ginger, onion, garlic, and chili to the fish, tossing gently to combine.
4. Season with salt and pepper to taste, and add cucumber if using.
5. If making the creamy version, fold in coconut cream at this point.
6. Cover and refrigerate for at least 15-20 minutes to let the fish "cook" in the acid and flavors meld.
7. Taste and adjust seasoning with more vinegar, calamansi, or salt as needed before serving.
8. Serve chilled as an appetizer or pulutan.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.