Kinilaw na Isda (Filipino Fish Ceviche)

Experience the vibrant and refreshing flavors of the Philippines with Kinilaw na Isda, a classic Filipino fish ceviche bursting with tropical zest and spice. This no-cook dish features cubes of fresh fish—like tuna, mackerel, or snapper—delicately "cooked" in tangy calamansi juice and white vinegar, then tossed with julienned ginger, finely chopped red onions, and a kick of red chili peppers. The addition of cucumber and green mango lends a delightful crunch and sweetness, while a drizzle of creamy coconut elevates the dish with a rich, velvety finish. Garnished with fresh cilantro, this recipe is perfect as a chilled appetizer or a side dish for warm, sunny days. Ready in just 20 minutes, it's a festive yet easy-to-make dish that celebrates the bold and refreshing flavors of Filipino cuisine. Perfect for seafood lovers searching for a unique ceviche experience!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 500 grams fresh fish (tuna, mackerel, or snapper)
• 1 cup white vinegar
• 0.25 cup calamansi juice
• 1 medium red onion, finely chopped
• 2 tablespoons ginger, julienned
• 2 pieces red chili peppers, sliced
• 1 medium cucumber, diced
• 1 medium green mango, diced
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup coconut cream
• 2 tablespoons cilantro, chopped

Directions

Step 1

Begin by cleaning and preparing the fresh fish. Remove any bones and skin, then cut the fish into small cubes, approximately 1/2-inch size.

Step 2

In a large mixing bowl, place the fish cubes and pour 3/4 cup of white vinegar over the fish. Toss gently to coat and let it sit for 3-5 minutes to help clean the fish.

Step 3

Drain the vinegar from the fish completely and set the fish aside in a clean bowl.

Step 4

Add the remaining 1/4 cup of vinegar and the 1/4 cup of calamansi juice to the fish. Mix well to ensure the fish is thoroughly coated.

Step 5

Add the finely chopped red onion, julienned ginger, sliced red chili peppers, diced cucumber, and diced green mango to the bowl. Toss until everything is well combined.

Step 6

Season the mixture with salt and black pepper. Stir to mix the seasonings evenly.

Step 7

Carefully fold in the coconut cream, allowing it to blend with the rest of the ingredients without crushing the fish pieces.

Step 8

Taste and adjust seasoning if necessary. You can add more calamansi juice or chili peppers based on your preference.

Step 9

Garnish with chopped cilantro.

Step 10

Chill the kinilaw in the fridge for at least 10 minutes before serving to allow the flavors to meld together.

Step 11

Serve cold as an appetizer or side dish. Enjoy your refreshing Kinilaw na Isda!

Nutrition Facts

Serving size	(1280.8g)

Amount per serving	% Daily Value*
Calories	1173.4

Total Fat 35.9g	0%
Saturated Fat 16.1g	0%
Polyunsaturated Fat 0.1g
Cholesterol 190mg	0%
Sodium 2597.6mg	0%
Total Carbohydrate 79.7g	0%
Dietary Fiber 6.8g	0%
Total Sugars 65.1g
Protein 125.0g	0%

Vitamin D 1135IU	0%
Calcium 149.7mg	0%
Iron 8.2mg	0%
Potassium 3760.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.3%

Protein: 43.8%

Carbs: 27.9%