KINILAW ISDA

             Kinilaw is a type of Filipino fish ceviche wherein Wahoo fish fillet is cut into cubes and cured in a mixture of calamansi juice, fresh ginger, onion, chili, and seasonings.

               Calamansi (which is scientifically known as Calamondin) is a small fruit that looks like key lime. This has a sour juice with a mild bitter taste. It is a popular souring agent in Filipino cuisine and one of the best ingredients when making Filipino fish ceviche or kilawin.

               The key in making the best kinilaw is to choose the freshest ingredient. The fish that I used were fresh from the market. This was made when I was in the Philippines for a few weeks. I was too excited to make this dish using the freshest fish and calamansi (since I am deprived of fresh calamansi here in the Midwest).

Here are the ingredients:

1/2 kilo tuna or lapu-lapu fillets cut into 1 inch cubes
1/2 cup of coconut cream (check Extract coco milk)
1/2 cup kalamansi juice
1 1/2 cup vinegar
1 onion, sliced
1 onion, diced
4 slices of ginger, sliced
1 head garlic, minced
1 red bell pepper, cut into squares
1 green bell pepper, cut into squares
3 chili peppers, sliced into halves
salt and pepper

Preparation
1. Cut the fillets into 1 inch cubes. Season with salt and pepper.
2. Add the vinegar and chill for a 2 to 4 hours.
3. Drain the fish.
4. Add the onions, garlic, ginger, bell pepper, chili pepper, onions and calamansi juice. Mix well.
5. Add the coconut cream. Serve cold.
It’s simple but it just takes more preparation time cutting all those ingredients.