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Kilawin (kilawin): recipe illustration
Salads & starters

Kilawin (kilawin)

A Filipino ceviche: raw fish marinated in coconut or cane vinegar, with ginger and chilli. Fresh, tangy and tender, it is eaten as a starter or snack, especially by the sea.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the fish into 1.5 cm cubes, removing bones and skin. Put it in the fridge.
  2. Finely slice the red onion, then rinse it in water to mellow its taste.
  3. Deseed the chilli and the tomato, then cut them into small dice. Grate the ginger.
  4. In a bowl, mix the vinegar, lime juice, ginger, chilli and onion. Season with salt and pepper.
  5. Add the fish and mix gently. Leave to marinate for 10 to 15 minutes: the fish should turn opaque at the edges.
  6. Add the diced tomato and cucumber, then the coconut milk if using. Adjust the acidity.
  7. Serve well chilled, garnished with coriander, with hot rice on the side.

Variations and tips

Milder version. Replace the vinegar with half vinegar and half lime juice, with a little more coconut milk.

With what's easy to find here. Fresh tuna can be replaced with sushi-grade salmon or raw sea bream, frozen beforehand.

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Original Ecomely recipe.