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Name: Kinilaw (Raw Tuna Salad)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1/2 c ginger Finely chopped; 1 kg Fresh tuna cubed; 1/2 c onions Finely chopped; 1 c Vinegar; 3 Lemons (use the sour ones); Cayenne pepper and salt to taste

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INGREDIENTS

1/2 c ginger ; Finely chopped
1 kg Fresh tuna ; cubed
1/2 c onions ; Finely chopped
1 c Vinegar
3 Lemons ; (use the sour ones)
Cayenne pepper and salt ; to taste

Servings

INSTRUCTIONS

submitted by: edmon@cc.xu.edu.ph Heres a favorite delicacy served in the Southern parts of the Philippines. Each area however uses ingredients norrmally found exclusively in the area only. The preparation however remains the same and the ingredients listed here are the ones commonlu used in most areas. Rinse the fish with water once and with vinigar once but swiftly. Put in a bowl. Sprinkle on top the ginger and the onions. Squeeze out the juice of 2 lemons on the mixture. Add the Vinigar, the cayenne pepper (crushed) and salt to taste. Mix everything slowly so you dont crush the fish. Decorate with slices of lemon on top. NOTE: In some parts of the country, they use the local coconut wine (tuba) instead of vinigar. If you use a stronh vinigar it will cook the fish almost right away as soon as you pour it over the dish. The idea is not to cook the fish entirely. It should still be pinkish inside so as to keep it soft and tasty In some parts of the country they add about 1/2 cup of coconut milk to remove the fishy taste of the fish. In other parts they add slices of cucumber to the dish. Some add slices of fresh tomatoes too. This dish goes perfectly well with Tuna, Mackerel, Cod or any meaty fish. Some even use the small fishes like sardines without the head and tail and sliced lengthwise. This can however be very inconvenient because of the bones. Any kind of fish can be used and the fresher the fish the better. This dish is used as an appetizer. It goes perfectly with beer or any drink of your choice. Some take it though as a main dish with rice. ED MONTALVAN, P.O. Box 232, 9000 Cagayan de Oro City, Philippines DAVE RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 27 MAY 1996 From the RECIPEinternet: Recipes from Around the World recipe list. Downloaded from G Internet, G Internet.

NOTES

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Kinilaw (Raw Tuna Salad)

1/2 c ginger Finely chopped
1 kg Fresh tuna cubed
1/2 c onions Finely chopped
1 c Vinegar
3 Lemons (use the sour ones)
 Cayenne pepper and salt to taste

submitted by: edmon@cc.xu.edu.ph  Heres a favorite delicacy served in the Southern parts of the Philippines.  Each area however uses ingredients norrmally found exclusively in the area  only. The preparation however remains the same and the ingredients listed  here are the ones commonlu used in most areas.    Rinse the fish with water once and with vinigar once but swiftly.  Put in a  bowl. Sprinkle on top the ginger and the onions. Squeeze out the juice of 2  lemons on the mixture. Add the Vinigar, the cayenne pepper (crushed) and  salt to taste. Mix everything slowly so you dont crush the fish. Decorate  with slices of lemon on top.    NOTE: In some parts of the country, they use the local coconut wine (tuba)  instead of vinigar. If you use a stronh vinigar it will cook the fish  almost right away as soon as you pour it over the dish. The idea is not to  cook the fish entirely. It should still be pinkish inside so as to keep it  soft and tasty    In some parts of the country they add about 1/2 cup of coconut milk to  remove the fishy taste of the fish. In other parts they add slices of  cucumber to the dish. Some add slices of fresh tomatoes too.    This dish goes perfectly well with Tuna, Mackerel, Cod or any meaty fish.  Some even use the small fishes like sardines without the head and tail and  sliced lengthwise. This can however be very inconvenient because of the  bones. Any kind of fish can be used and the fresher the fish the better.  This dish is used as an appetizer. It goes perfectly with beer or any drink  of your choice. Some take it though as a main dish with rice.    ED MONTALVAN, P.O. Box 232, 9000 Cagayan de Oro City, Philippines    DAVE <DAVIDG@CLAM.RUTGERS.EDU>    RECIPEINTERNET LIST SERVER    RECIPE ARCHIVE - 27 MAY 1996    From the RECIPEinternet: Recipes from Around the World recipe list.  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (190g)
Recipe Makes: 8

Calories: 156
Calories from Fat: 12 (8%)

Amt Per Serving		% DV

	Total Fat 1.4g	2 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.4g
Cholesterol 55.4mg		17 %
Sodium 47.8mg		2 %
Potassium 647.8mg		17 %
Total Carbohydrate 6.1g		2 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 4.6g
Protein 29.5g		42 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 156

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REVIEWS

Deon

Try this wih dark Balsamic vinegar/Treacle mix ... mind your fingers !!

13y

csyoung04

I like this take on kinilaw. I use tabasco sili (sliced very thin) instead of cayenne pepper and use scring oninions (or sometimes red onion) in mine. Also try it with japanese yuzu instead of lemon. All are good variations.

13y