Tuna Kinilaw (Filipino Ceviche)
A refreshing Filipino ceviche of raw tuna, bright rice vinegar, citrus, and crunchy vegetables.
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Servings: 4
Ingredients
- 0.5 kg tuna fillet diced
- 230 ml rice vinegar or coconut or cane vinegar
- 1 tablespoon fresh ginger chopped
- 1 red onion chopped
- 2 ripe tomatoes chopped
- 0.5 cucumber diced
- 7 red chilies sliced
- 2 limes juiced, or triple the amount of calamansi if available
- Salt to taste
- Pepper to taste
Procédé
Preparation
- Rinse the tuna under cold water and pat it dry.0.5 kg tuna fillet
- Cut the tuna into bite-size cubes, discarding any skin or bones.
- Transfer the tuna to a non-reactive bowl, pour in the vinegar, and cover.230 ml rice vinegar
- Marinate in the refrigerator for about 1 hour.
- Pour off the vinegar, quickly rinse the tuna under cold water, and drain well.
- Fold in the ginger, onion, tomatoes, cucumber, chilies, and lime juice. Season with salt and pepper to taste.1 tablespoon fresh ginger, 1 red onion, 2 ripe tomatoes, 0.5 cucumber, 7 red chilies, 2 limes, Salt, Pepper
- Chill for at least 1 hour before serving.
- Serve chilled as an appetizer or with steamed rice.
Notes
- Use ultra-fresh tuna or tuna that has been properly frozen to minimize health risks.
- For extra zing, add a few fresh cilantro leaves just before serving.
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