feed me fish
Recipe: Kinilaw. Filipino ceviche with a tropical twist!
This is a delicious dish for a summer day when you don’t feel like turning on the stove, but also a perfect appetizer with a glass of Champagne in winter. Fish cooked in acid is nothing new since Peruvian ceviche conquered the world. The Filipino dish kinilaw is made according to the same principles, but you also add coconut milk and coconut vinegar to the liquid. Extra tropical, extra delicious!
door Lauretta Baarends
How to make kinilaw
- Cut the tuna into cubes and mix with the rest of the ingredients, except for the cilantro. Cover and place in the refrigerator for approx. 20 minutes. Sprinkle the cilantro over everything and serve.
Tip: you can find coconut vinegar at Asian grocery stores and health food stores. If you can’t find it, you can simply use white wine vinegar or lime juice. You can also make this dish with a firm white fish such as cod.
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