Visayan Kinilaw (FILIPINO CEVICHE) Recipe
The word “kinilaw” is derived from the bisaya term “kilaw” which means “eaten fresh”.
The fishermen back then (and even till now) would fillet their fresh catch and would just deep it in sea water before eating it (now that is fresh!).
1/2 kilo of tuna fillets (or any fish that you may have on the refrigerator)
1 good-sized hand of ginger, peeled and sliced (this is to get rid of the unwanted smell)
1 head of garlic, peeled and crushed
2 white onion, thinly sliced (or you could use red onion if you want it traditional)
5 green chili peppers, cut diagonally into 1/4-inch thick slices
(you may not use this if you don’t want it to be spicy hot)
1 red or green bell pepper, diced
2 cups of vinegar (if you have suka’ng tuba, or coconut vinegar, then it is preferable)
salt and pepper (to taste)
1/2 cup of kalamansi juice (lemon)
1 1/2 cup of kakang gata
(coconut cream, you could discard with this if you don’t have any)
*Make sure that you fillet the fish moderately thin and without bones and skin. Then cut the fillet into cubes. Put it into a bowl and sprinkle with some salt and pepper, make sure to mix it well.
*Pour in the vinegar, mix well, and put it in the refrigerator for about an hour or so.
*Drain a little of the excess marinade. Put in the rest of the ingredients, mix well.
*Put it back in the refrigerator and let it chill for about 30 minutes. Serve it cold.
Health Benefits Of Tuna Fish
Some of the many health benefits of tuna fish include its ability to reduce cardiovascular conditions, stimulate growth and development,
lower blood pressure and cholesterol levels, help in weight loss efforts, boost the immune system, increase energy, maintain the health of the skin,
increase red blood cell count, prevent cancer, protect against various kidney diseases, reduce general inflammation, and inhibit cell membrane damage.