Kilawin (Filipino Ceviche)
Kilawin, also known as kinilaw, is the Philippines’ answer to ceviche — fresh, firm white fish cubes are ‘cooked’ by the acidity of vinegar and calamansi rather than heat, then tossed with ginger, chili, and red onion for a dish that’s tangy, spicy, and refreshing. It’s a favorite pulutan (drinking food) at Filipino gatherings, best made just before serving so the fish stays firm and bright. Serve it chilled as an appetizer or light meal alongside cold beer.
Watch It Made
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Instructions
- Rinse the fish cubes with salt water and pat dry thoroughly with paper towels.
- Place the fish in a bowl and pour in the vinegar. Let sit for 10-15 minutes until the flesh turns opaque, then drain off the vinegar.
- Add the calamansi juice, ginger, red onion, and chili peppers. Toss to combine.
- Season with salt and pepper to taste. If using, stir in coconut milk for a creamier version.
- Cover and refrigerate for at least 15-20 minutes before serving to let the flavors meld.
- Serve chilled as an appetizer.
Cook's Tip
Use only very fresh, sushi-grade fish and don't over-marinate it in the vinegar — a quick 10-15 minute soak firms up the flesh without turning it mushy or masking its natural sweetness.