Paleo Kinilaw na Isda (Filipino Fish Ceviche)

Dive into the vibrant and refreshing flavors of **Paleo Kinilaw na Isda (Filipino Fish Ceviche)**, a traditional Filipino dish elevated with a paleo-friendly twist. This no-cook recipe features ultra-fresh tuna or mackerel "cooked" in a zesty marinade of coconut vinegar and lime juice, infused with the bold aromatics of minced ginger, red onion, and bird's eye chili. Crisp cucumber, sweet red bell pepper, and a touch of creamy coconut cream add a delightful balance of textures and flavors. Garnished with cilantro and green onions, this dish is a refreshing appetizer or light main course that's bursting with tropical flair. Perfect for seafood lovers, this paleo ceviche is a healthy, gluten-free option that’s as easy to prepare as it is delicious.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 4

Ingredients

• 500 grams fresh tuna or mackerel fillet
• 120 milliliters coconut vinegar
• 60 milliliters lime juice
• 1 medium, finely chopped red onion
• 1 thumb-sized piece, peeled and minced ginger
• 2 finely chopped bird's eye chili
• 1 small, diced cucumber
• 1 small, diced red bell pepper
• 1 teaspoon sea salt
• 0.5 teaspoon freshly ground black pepper
• 2 tablespoons coconut cream
• 2 tablespoons, finely chopped cilantro
• 2 stalks, finely chopped green onion

Directions

Step 1

Slice the fresh tuna or mackerel fillet into 1/2-inch cubes. Ensure that the fish is as fresh as possible for the best flavor and safety.

Step 2

In a mixing bowl, combine the coconut vinegar and lime juice.

Step 3

Add the fish cubes to the bowl and gently mix to ensure all the fish is coated with the marinade. Cover the bowl with plastic wrap and refrigerate for 15-20 minutes, allowing the fish to 'cook' in the acid of the vinegar and lime juice.

Step 4

Meanwhile, prepare the vegetables: finely chop the red onion, peel and mince the ginger, finely chop the bird's eye chili (removing seeds for less heat), dice the cucumber and red bell pepper.

Step 5

After the fish has marinated, drain off some of the marinade, leaving about half of it in the bowl with the fish.

Step 6

Add the chopped red onion, ginger, bird's eye chili, cucumber, red bell pepper, sea salt, and freshly ground black pepper to the marinated fish.

Step 7

Stir in the coconut cream, mixing gently to combine everything thoroughly.

Step 8

Taste and adjust seasoning if necessary with additional salt or lime juice.

Step 9

Garnish the kinilaw with chopped cilantro and green onions before serving.

Step 10

Serve immediately as a fresh appetizer or a light main dish, enjoying the vibrant and zesty flavors of this traditional Filipino ceviche.

Nutrition Facts

Serving size	(1111.7g)

Amount per serving	% Daily Value*
Calories	1261.8

Total Fat 65.9g	0%
Saturated Fat 19.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 300mg	0%
Sodium 2614.9mg	0%
Total Carbohydrate 51.7g	0%
Dietary Fiber 7.0g	0%
Total Sugars 28.6g
Protein 115.1g	0%

Vitamin D 1000IU	0%
Calcium 148.4mg	0%
Iron 7.0mg	0%
Potassium 2647.1mg	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: 47.1%

Protein: 36.5%

Carbs: 16.4%