What is Kinilaw? Kinilaw is Ceviche, it is a common Philippine dish or Filipino food consisting of fresh fish soaked in vinegar, onions, chilies and ginger.
Tabon-tabon fruit (Atuna Racemosa)
This version of kinilaw uses tabon-tabon (Atuna racemosa), a fruit traditionally used for the preparation of kinilaw in Northern Mindanao (and also in other provinces like Visaya). The brain-like inner part of tabon-tabon has an astringent taste that neutralizes the acidity of vinegar and removes the “lansa” of fish.
KINILAW NA MALASUGI (Pacific Blue Marlin Ceviche)
INGREDIENTS:
½ kilo blue marlin, cut into cubes
1 thumb size ginger, finely chopped
1 medium size onion, finely chopped
¼ cup lemon (or calamansi juice/lime)
1-2 pcs. red/green chili, sliced
1 cup vinegar
½ tabon-tabon, slice and scrape the flesh inside, chopped finely
salt, to taste
Green onions/scallions or spring onions, chopped (optional garnish)
INSTRUCTIONS:
To prepare, put the fish cube in a large bowl mix in the vinegar and let the vinegar cook the fish for 3 to 5 minutes.
Drain the vinegar, do not squeeze, but just lightly press to drain off excess vinegar.
Add all other ingredients and toss to mix.
Season with salt to taste. Serve immediately and garnish with chopped fresh herbs and slices of any citrus fruit like Calamansi or Lime.
You may also chill in the refrigerator before serving.
