Kinilaw Recipe

Tuna Kinilaw
Kinilaw na Isda is a Filipino delicacy usually served as an appetizer or pulutan or as a main dish. Fish Kinilaw is the Filipino version of fish cebiche or ceviche. This Kinilaw recipe is a little similar to Hawaiian Poke. Kinilaw is made of raw cubed fish in a vinegar-based dressing.

The word Kinilaw is derived from the Visayan term "kilaw" which means eaten fresh. You can use fresh fish such as tuna, maya maya, lapu lapu and more. Feel free to add coconut milk towards the end if you like it creamy.

If you like Kinilaw, this Kinilaw recipe is worth a try. So easy to make and only few ingredients needed. Watch the easy to follow cooking video below. The instructions below will guide you every step of the way. Check out related Filipino appetizer recipes below. Click on the name link to see complete recipe.

Kinilaw Ingredients


  • 500 grams fresh tuna, cut into 1 inch cubes
  • 3/4 cup vinegar
  • 5 calamansi juice
  • 2 thumb size ginger, sliced into fine strips
  • 1 medium red onion, sliced thin
  • 3 tomato, sliced into bite size
  • 3-5 pieces Thai chili (siling labuyo), chopped
  • 2 pieces Finger chili (siling haba), sliced (optional)
  • 1 stalk green onion, chopped
  • 1/4 tsp ground pepper
  • salt to taste
Fish Kinilaw

  1. In a wide bowl, combine fish and 1/2 cup vinegar. Mix gently and let it stand for 5 to 10 minutes. Drain the vinegar and set aside the fish. Discard vinegar. 
  2. In a clean bowl, combine fish, 1/4 cup vinegar, calamansi juice, ginger, onion, tomatoes, Thai chili, finger chilies and green onions. Season with ground pepper and salt to taste. 
  3. Toss gently until well combined. Cover and allow to chill for 2 to 3 hours. Transfer in a serving plate and serve chilled. Enjoy!

(click on name link below the picture to see complete recipe)

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