Top view of Scallop Ceviche , also known as Kinilaw na Scallops. Chopped and mixed with chilies. On a plate covered with a banana leaf.
Food - Drink
Kinilaw: The Filipino Raw Fish Salad Ceviche Fans Should Know
What is Kinilaw?
Kinilaw is a Filipino dish consisting of pieces of raw, cut-up seafood that have been soaked in an acidic agent, and it is often compared to ceviche — a Spanish raw seafood dish tossed in citrus juice. While fish is mostly used in kinilaw, other types of seafood are used too, and rather than citrus, it relies on local coconut vinegar.
Types of Kinilaw
Like other Filipino dishes, kinilaw varies by region and by recipe. The oldest kinilaw, said to pre-date the Spanish colonial era, can be found in the southern region of Cagayan de Oro, and is made with tuna tossed with a local tabon-tabon fruit, cucumber, ginger, red onion, vinegar, and the tiny siling labuyo chili.
To make kinilaw you’ll want the freshest seafood possible, so whether it be fish, shrimp, or oyster, it should translucent without any fishy smell, firm to the touch, and sushi-grade. You’ll also need native Philippino vinegar, such as coconut vinegar, and additional flavors like ginger, onions, chili, and salt.
Making Kinilaw
Because there are so many variations, no two kinilaw recipes are the same, and you can use lobster, fish, or oysters, and incorporate vinegar, citrus, ginger, red onion, chili, mango, coconut milk, or rice vinegar. Just remember not to marinate it for too long or the seafood will become chalky and disintegrate.