Kinilaw is a Filipino-style ceviche, and I prefer to serve it straight away so you can experience the freshness of the fish. As it continues to marinade and "cook" in the vinegar, the texture of the dish will change. Other people prefer the dish when it has marinated for hours, so how you serve it is up to you.
Category: not set
Cuisine: not set
750g good quality skinless s or use sashimi grade kingfish or tuna
4 tbsp coconut vinegar or rice vinegar
juice and rind of 2 limes
2 tsp castor sugar
½ tsp salt
1 tsp grated ginger
1 leaf
1-2 large red chillies deseeded and finely diced
1 roma tomato, peeled, deseeded and finely diced
1 Lebanese cucumber, peeled, deseeded and finely diced
½ a red onion peeled and finely diced
2 spring onions light green part only, finely sliced
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