Kinilaw is a type of Filipino fish ceviche in which the fish fillet is cut into cubes and marinated in a mixture of calamansi juice, fresh ginger, onion, chili and seasonings.
The word Kinilaw refers more to the preparation process than to the dish itself. It originates from the Visayas region and derives from the word kilaw, meaning raw or uncooked. The meat, normally fish, is “cooked” without the application of heat but by marinating it in vinegar.
Additional acidifying agents such as calamansis (small limes), kamias (bilimbi carambola or Indian gherkin), tamarind or green mangoes are added to reinforce its acidity. To complete the dish, black pepper, onions, ginger and chillies are also added.
The recipe for kinilaw is simple to prepare and is ideal for occasional get-togethers. It’s a popular “pulutan”, i.e. a food served with alcoholic beverages, so it can be likened to an aperitif.
Generally referred to as Filipino ceviche, since both recipes are based on raw fish or seafood, it’s clear once you’ve tasted it that they’re not the same thing. One of the main differences is the use of vinegar in Kinilaw, whereas ceviche is citrus-based. Other ingredients such as ginger and calamansi are also used in the former, while the latter generally contains coriander and lime.
Some recipes include a variety of seafood, but standard fish are generally the most suitable. Tanigue (Spanish mackerel) and tambakol (yellowfin tuna) are the most common types of fish used for kinilaw.
You can also incorporate other fish with firm, fleshy meat, such as marlin, tulingan (oriental tuna), labahita (black surgeon fish), lapu-lapu (miniata grouper) or mahi-mahi (dolphinfish). If you’d like to try other seafood: squid, shrimp, crabs, oysters, seaweed and clams all work well. Just bear in mind that it won’t be cooked hot, so your choice should be the freshest fish or seafood.
Have you ever eaten kinilaw? Don’t miss the chance to order one for your next visit!