Low Sodium Kinilaw na Isda (Filipino Fish Ceviche)

Experience the vibrant flavors of the Philippines with this Low Sodium Kinilaw na Isda, a healthier twist on the classic Filipino fish ceviche. Perfect for seafood lovers, this refreshing dish features fresh tuna or mackerel marinated in tangy coconut vinegar and calamansi (or lime) juice, accented with aromatic ginger, red onion, and green chili for a subtle kick. Creamy coconut milk adds a velvety finish, while diced cucumber and tomato provide a delightful crunch. Topped with fresh cilantro and scallions, this no-cook recipe is ready in just 30 minutes and delivers a bright, zesty appetizer or light meal that’s low in sodium but high in flavor. Perfect for summer gatherings or as a tropical-inspired treat, Kinilaw na Isda showcases the essence of Filipino cuisine in every bite.

Nutriscore Rating: 82/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 4

Ingredients

• 500 grams fresh tuna or mackerel (or any firm white fish)
• 180 ml coconut vinegar
• 60 ml calamansi juice (or lime juice)
• 30 grams fresh ginger, julienned
• 1 medium red onion, chopped
• 2 pieces green chili pepper, sliced
• 1 medium cucumber, diced
• 1 medium tomato, diced
• 120 ml coconut milk
• 1 teaspoon freshly cracked black pepper
• 2 tablespoons scallions, chopped
• 2 tablespoons cilantro, chopped

Directions

Step 1

Begin by cleaning the fish thoroughly. Rinse under cold water, pat dry with paper towels, then cut into bite-sized cubes (about 1 cm).

Step 2

In a bowl, combine the fish cubes with coconut vinegar. Ensure the fish is fully submerged in the vinegar. Refrigerate and let marinate for 10-15 minutes. This will 'cook' the fish with the acidity.

Step 3

Drain the vinegar marinade from the fish and gently squeeze out any excess liquid. This will prevent the dish from becoming too sour.

Step 4

In another bowl, mix the calamansi or lime juice with the diced red onion, julienned ginger, and sliced green chili pepper.

Step 5

Add the drained fish cubes to the bowl and toss gently to coat evenly.

Step 6

Incorporate the diced cucumber and tomato into the mixture, followed by the coconut milk. Stir lightly to combine.

Step 7

Season the kinilaw with freshly cracked black pepper to taste. Adjust the acidity with additional calamansi juice if needed.

Step 8

Just before serving, sprinkle the chopped scallions and cilantro over the top for added freshness and aroma.

Step 9

Serve chilled as an appetizer or light meal, garnished with additional slices of calamansi or lime if desired.

Nutrition Facts

Serving size	(1359.4g)

Amount per serving	% Daily Value*
Calories	880.9

Total Fat 8.0g	0%
Saturated Fat 1.9g	0%
Polyunsaturated Fat g
Cholesterol 250mg	0%
Sodium 306.7mg	0%
Total Carbohydrate 50.5g	0%
Dietary Fiber 7.8g	0%
Total Sugars 24.9g
Protein 145.7g	0%

Vitamin D 1000IU	0%
Calcium 176.7mg	0%
Iron 8.8mg	0%
Potassium 3167.8mg	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: 8.4%

Protein: 68.0%

Carbs: 23.6%