Kinilaw na Isda
How to make Kinilaw na Isda using fresh tuna with coconut milk. Kinilaw na Isda is the Filipino version of Hispanic American Ceviche and a little similar to Hawaiian Poke. Kinilaw na Isda is a Filipino delicacy usually served as an appetizer or pulutan or as a main dish.
The word "Kinilaw" is derived from the Visayan term "kilaw" which means eaten fresh. Kinilaw na Isda is mainly made of raw fish or shrimp in a vinegar-based dressing. No tuna fish? No problem. You can use maya maya, lapu lapu and more. This Kinilaw na Isda na tuna is made special by adding coconut cream.
Give this delicious Kinilaw na Isda or Tuna Kinilaw recipe a try. Easy to make and no cooking needed. Don't forget to check related recipes below. Click on name links below the pictures to see complete recipes. Follow Casa Baluarte Recipes on Facebook, YouTube, Instagram and Pinterest for more delicious home-cooking recipes and easy to follow cooking videos.
- 500 grams fresh boneless tuna, rinsed and cubed
- 1 1/2 cup vinegar
- salt as needed
- 12 pieces calamansi or 1 piece lemon juice
- 2 knob ginger, sliced
- 3 seeded tomatoes, sliced
- 1 large onion, sliced
- 4 pieces siling labuyo, chopped
- 4 pieces finger chilies, chopped
- 1 teaspoon sugar
- 1 cup coconut cream
- 2-3 pieces green onion, green only
- Place tuna in a deep bowl. Sprinkle with salt and toss to combine. Add 1 cup vinegar and mix well. Refrigerate and let it sit for at least 15 minutes. Drain excess vinegar using a colander and discard vinegar.
- Transfer drained tuna in a wide bowl. Add 1/2 cup vinegar, calamansi or lemon juice, ginger, tomatoes, onions, siling labuyo, finger chilies, sugar and salt to taste. Toss well to combine.
- Add coconut cream to the bowl and green onions. Mix well to combine. Cover bowl and refrigerate for at least 2 hours before serving. Best when served cold. Serve as pulutan or side dish. Enjoy!
(click on name links below the pictures to see complete recipes)
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