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