Name: Kinilaw na Isda (Cebu)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 pound, very fresh, preferably tanigue or maya-maya, thinly sliced Isda (Fish); 1/2 cup, cane vinegar is preferred Suka (Vinegar); 1/2 medium, thinly sliced Sibuyas (Onion); 1 tablespoon, minced Luya (Ginger); 2-3 siling labuyo, or to taste, thinly sliced Sili (Chili Peppers); 1/2 teaspoon, or to taste Asin (Salt); to taste Paminta (Pepper); 4-6 pieces, juiced Kalamansi (Calamansi)

Luto Time: 30 mins

Serves: 4

Easy

Kinilaw na Isda (Cebu)

A vibrant and refreshing ceviche from Cebu, highlighting the island's fresh seafood and unique citrusy flavors.

Crafted By: Regional Specialty of Cebu

sangkap list0/8 items

1 pound, very fresh, preferably tanigue or maya-maya, thinly slicedIsda (Fish)

1/2 cup, cane vinegar is preferredSuka (Vinegar)

1/2 medium, thinly slicedSibuyas (Onion)

1 tablespoon, mincedLuya (Ginger)

2-3 siling labuyo, or to taste, thinly slicedSili (Chili Peppers)

1/2 teaspoon, or to tasteAsin (Salt)

to tastePaminta (Pepper)

4-6 pieces, juicedKalamansi (Calamansi)

how to luto

1Combine the vinegar, onion, ginger, chili peppers, salt, and pepper in a bowl. Mix well, teh! Para masarap.

2Add the sliced fish to the mixture and gently toss to coat. 'Wag masyadong rough ha? Para hindi madurog ang isda.

3Squeeze the calamansi juice over the fish. 'Yung anghang na may asim, perfect balance.

4Let it marinate for at least 30 minutes in the refrigerator before serving. 'Yung tipong nag-chill muna bago kainin.

tips

Use the freshest fish possible for the best flavor and texture. 'Wag sayangin ang effort, bes! Gamit ang freshest ingredients.