Name: Kinilaw na Isda
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Philippines
Ingredients: 500 g very fresh firm white fish fillets, such as tuna, tanigue or snapper, cut into small cubes; 150 ml white vinegar or cane vinegar; 2 tbsp ginger, grated; 1 red onion, finely sliced; 2-3 chili peppers, sliced; 3 calamansi or lime, juiced; 100 ml coconut milk, optional; salt and black pepper, to taste; 1 cucumber, diced, optional

Kinilaw is the Philippines' own, much older answer to ceviche: very fresh raw fish briefly cured in vinegar, then dressed with ginger, onion, chili and calamansi.

Buy the best, freshest fish you can find for this, and keep the vinegar soak short. A quick cure keeps the texture pleasant; too long turns it tough.

Part of our 20 best Filipino recipes list.

method

Pat the fish cubes completely dry and place them in a bowl.

Pour over the vinegar and let the fish sit for 5 to 8 minutes, just enough to firm up and turn slightly opaque at the edges.

Drain off most of the vinegar.

Add the ginger, red onion, chili, calamansi juice, salt and pepper, and toss gently to combine.

If using coconut milk for a richer version, stir it in at this point.

Add the cucumber if using, and toss once more.

Chill for 10 to 15 minutes before serving, and serve cold.

chef's tips

Only the freshest fish will do here; this is essentially raw fish lightly cured in acid, so buy from a trusted fishmonger the same day you plan to eat it.
Do not over-marinate in the vinegar. A short soak firms the fish without fully "cooking" it through and through, which keeps the texture pleasant rather than rubbery.
Kinilaw is considered the Philippines' own answer to ceviche, and it predates most outside influence by a long way.
A splash of coconut milk is a popular regional variation that mellows the acidity and adds richness, common in parts of the Visayas.