Kinilaw
Fresh raw fish cured in vinegar/calamansi with aromatics and chilies — Filipino-style ceviche.
Admin User
Published 2 months ago
15
Prep Time
0
Cook Time
4
Servings
Easy
Difficulty
Ingredients
-
1 g fresh firm white fish (tuna
-
1 tanigue)
-
1 cubed
-
1 /2 cup vinegar or calamansi juice
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1 small red onion
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1 sliced
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1 thumb ginger
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1 finely sliced
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1 bird's eye chilies
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1 chopped
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1 tbsp patis (fish sauce) to taste
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1 Salt and pepper to taste
Instructions
1
Instructions:
2
Toss fish with vinegar or calamansi and refrigerate 10–15 minutes until slightly cooked by acid.
3
Drain excess liquid if desired, then mix with onions, ginger, chilies and patis. Adjust seasoning and serve chilled.
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Nutrition Per Serving
Nutrition information is not available for this recipe.
This may be because ingredients don't have nutrition data in the database. Found 12 ingredient(s).Recipe Tools
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