1.0Marc Winerhttps://marcwiner.com/ko/Marc Winerhttps://marcwiner.com/ko/author/admin2823/정통 키닐라우 나 이스다rich600338<blockquote class="wp-embedded-content" data-secret="4eUU5pFYj1"><a href="https://marcwiner.com/ko/kinilaw/">정통 키닐라우 나 이스다</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/ko/kinilaw/embed/#?secret=4eUU5pFYj1" width="600" height="338" title="“정통 키닐라우 나 이스다” — Marc Winer" data-secret="4eUU5pFYj1" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2025/07/Kinilaw-na-Isda-en-tete-750x563.jpg600450쌀식초에 절인 생참치에 감귤과 아삭한 채소를 더한 상큼한 필리핀식 세비체.https://marcwiner.com/ko/kinilaw/ko참치 키닐라오(필리핀식 세비체)필리핀전채2012014040.5 kg 참치 필레 (깍둑 썬)230 ml 쌀식초 (또는 코코넛 식초/사탕수수 식초)1 큰술 생강 (잘게 다진)1 적양파 (잘게 다진)2 토마토 (잘게 다진)0.5 오이 (깍둑 썬)7 홍고추 (얇게 썬)2 라임 (즙을 짠 것. 칼라만시가 있다면 라임의 3배 분량을 사용)소금 (기호에 따라)후추 (기호에 따라)8https://marcwiner.com/wp-content/uploads/2025/07/Kinilaw-na-Isda-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400