Kinilaw: the Filipino answer to ceviche

Move over ceviche, this is kinilaw. In the Philippines, this raw fish dish is available everywhere, and it’s time for that to be the case in the Netherlands too.

To be a little more specific, we’re talking about the fish version of kinilaw here. Kinilaw refers to the sauce and method of cooking, so it could just as easily be that you see aubergine kinilaw on the menu in the Philippines. Also very delicious, but fish remains our favorite.

Coconut milk

Just like the beloved ceviche, this dish is made by cooking fish in citrus and other flavorings. What makes it so delicious is the addition of coconut milk. As a result, besides fairly intense acidity, the dish also has a creamy element. A chili pepper is added as well for extra heat, perfectly balanced.

In the Philippines, the dish is usually served with rice, crackers or toast. We prefer one of the latter two. The combination of that crunchy texture with the soft, fresh fish is an absolute winner.

Make it yourself

Fish kinilaw is very easy to make yourself, for example with this recipe by American Top Chef winner Paul Qui. Besides incredible cooking skills, Paul also has Filipino roots. Perfect as a starter or light lunch.