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Kinilaw na Isda (Filipino Ceviche)
Kinilaw na Isda is a traditional Visayan dish of fresh raw fish marinated in vinegar, calamansi juice, ginger, onions, and chili. It is a refreshing and tangy seafood appetizer or main course.
⏱️ 30 minutes • 👥 Serves 4 • 📊 Easy
Sangkap (Ingredients)
☐500 grams, cubed Fresh Fish Fillets (Tuna, Tanigue, or Lapu-Lapu)
☐1/2 cup Vinegar
☐1/4 cup Calamansi Juice
☐1 thumb-sized piece, minced Ginger
☐1 medium, thinly sliced Red Onion
☐2 pieces, minced Chili (Labuyo or Siling Labuyo)
☐1/2 teaspoon Salt
☐1/4 teaspoon Ground Black Pepper
How to luto (Cooking Steps)
1. In a bowl, combine fish fillets, vinegar, and calamansi juice. Let it marinate in the refrigerator for at least 30 minutes.
2. Add ginger, red onion, chili, salt, and pepper to the marinated fish. Mix well.
3. Chill the Kinilaw na Isda before serving. Serve cold as an appetizer or with steamed rice as a main course.
Tips
For that extra kick, you can add more chili if you want it spicier. Make sure the fish is fresh for the best Kinilaw experience!
Luto Time: 30 mins
Serves: 4
Easy

Kinilaw na Isda (Filipino Ceviche)

Kinilaw na Isda is a traditional Visayan dish of fresh raw fish marinated in vinegar, calamansi juice, ginger, onions, and chili. It is a refreshing and tangy seafood appetizer or main course.

Menu
Sangkapsangkap list0/8 items
How to Cookhow to luto
1In a bowl, combine fish fillets, vinegar, and calamansi juice. Let it marinate in the refrigerator for at least 30 minutes.
2Add ginger, red onion, chili, salt, and pepper to the marinated fish. Mix well.
3Chill the Kinilaw na Isda before serving. Serve cold as an appetizer or with steamed rice as a main course.
Tipstips

For that extra kick, you can add more chili if you want it spicier. Make sure the fish is fresh for the best Kinilaw experience!