Kinilaw

Kinilaw is a vibrant Filipino dish of fresh fish lightly cured in coconut vinegar and calamansi, then tossed with ginger, onion, chili, and rich coconut cream. The result is cool, tangy, creamy, and delicately spicy, with a clean taste of the sea.

Safety Warning

This dish uses raw fish. Use only very fresh sashimi-grade fish from a reputable supplier, keep it cold, and avoid serving to pregnant people, very young children, older adults, or anyone immunocompromised.

Nutrition · per serving

232kcal

31gProtein

7gCarbs

9gFat

1.3gFiber

2 servings

Ingredients

9 items

Isda at pampaasim

very fresh sashimi-grade firm white fish, skinless and boneless, diced 1.5 cm300 g

coconut vinegar80 ml

calamansi juice30 ml

Pampalasa

red onion, thinly sliced60 g

fresh ginger, peeled and julienned20 g

red chili, thinly sliced1 small

sea salt4 g

freshly ground black pepper1 g

Pampaputi

thick coconut cream60 ml

Tips

•Use only very fresh sashimi-grade fish from a trusted source; tuna, tanigue, mahi-mahi, or sea bass work well.
•If you prefer a firmer, more cured texture, extend the vinegar curing time to 8 minutes, but avoid much longer or the fish can become chalky.
•For extra traditional aroma, you may add a few torn leaves of local herbs such as tanglad or a small amount of cucumber, though this version keeps to the core flavors.
•Serve on its own, with cucumber slices, or as a cold starter.

Steps

1
Chill a mixing bowl if possible. Dice the fish into even 1.5 cm pieces so it cures evenly, then place it in the bowl. Add the coconut vinegar and gently toss to coat. Let it sit for 5 minutes; the surface should turn slightly opaque while the center stays tender.
300 g very fresh sashimi-grade firm white fish, skinless and boneless, diced 1.5 cm80 ml coconut vinegar
2
While the fish cures, prepare the aromatics: thinly slice the onion and chili, julienne the ginger, and squeeze the calamansi if not already juiced. Keeping the slices thin helps the seasoning distribute quickly in this short preparation.
60 g red onion, thinly sliced20 g fresh ginger, peeled and julienned1 small red chili, thinly sliced30 ml calamansi juice
3
Drain off most of the vinegar, leaving about 1 tablespoon in the bowl so the kinilaw stays bright but not harshly acidic. Add the calamansi juice, onion, ginger, chili, salt, and black pepper. Toss gently until evenly combined.
80 ml coconut vinegar30 ml calamansi juice60 g red onion, thinly sliced20 g fresh ginger, peeled and julienned1 small red chili, thinly sliced4 g sea salt1 g freshly ground black pepper
4
Fold in the coconut cream just until the fish is lightly coated. Taste and adjust with a little more salt or calamansi if needed; it should be sharp, creamy, and slightly spicy. Serve immediately in chilled bowls.
60 ml thick coconut cream

Origin & History

Kinilaw is one of the Philippines' oldest documented methods of preparing seafood, using vinegar and citrus to season and lightly cure very fresh fish. It predates colonial-era cooking influences and remains especially popular in coastal regions, where it is prized for its bright, clean flavor and immediacy.

filipino kinilaw fish paleo raw no-cook starter

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Steps

Chill a mixing bowl if possible. Dice the fish into even 1.5 cm pieces so it cures evenly, then place it in the bowl. Add the coconut vinegar and gently toss to coat. Let it sit for 5 minutes; the surface should turn slightly opaque while the center stays tender.

300 g very fresh sashimi-grade firm white fish, skinless and boneless, diced 1.5 cm80 ml coconut vinegar

While the fish cures, prepare the aromatics: thinly slice the onion and chili, julienne the ginger, and squeeze the calamansi if not already juiced. Keeping the slices thin helps the seasoning distribute quickly in this short preparation.

60 g red onion, thinly sliced20 g fresh ginger, peeled and julienned1 small red chili, thinly sliced30 ml calamansi juice

Drain off most of the vinegar, leaving about 1 tablespoon in the bowl so the kinilaw stays bright but not harshly acidic. Add the calamansi juice, onion, ginger, chili, salt, and black pepper. Toss gently until evenly combined.

80 ml coconut vinegar30 ml calamansi juice60 g red onion, thinly sliced20 g fresh ginger, peeled and julienned1 small red chili, thinly sliced4 g sea salt1 g freshly ground black pepper

Fold in the coconut cream just until the fish is lightly coated. Taste and adjust with a little more salt or calamansi if needed; it should be sharp, creamy, and slightly spicy. Serve immediately in chilled bowls.

60 ml thick coconut cream

Origin & History