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Kinilaw (Ceviche)

Kinilaw (Ceviche)

Similar to Peruvian Ceviche, or Fijians Kokoda, the Philippines has Kinilaw. The word “kinilaw” is derived from the bisaya term “kilaw” which means “eaten fresh”.


  • 250g fresh firm fish (Spanish mackerel and yellowfin tuna are the most common fish used)
  • Half a lime
  • 1 ½ tbsp ginger, grated
  • ½ lime (juice)
  • ½ Spanish onion, diced
  • ¾ cup coconut vinegar or white vinegar
  • ½ cup Jimalie Coconut Milk
  • 3 tbsp chopped coriander
  • 1 long red chilli, chopped
  • Pinch sea salt


  1. Cut fish into 1cm size pieces. Place in a bowl and season with salt.
  2. Pour over vinegar and place in the fridge for 10 minutes.
  3. Drain the vinegar and add in onion, ginger, lime and coconut milk. Gently toss and refrigerate for 60 minutes. Garnish with chilli and coriander.

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