Kilawing Isda Recipe (Filipino Fish Ceviche)

Kilawing Isda, also known as Kinilaw na Isda, is a traditional Filipino dish made with fresh raw fish marinated in vinegar, ginger, onions, and chili peppers. The vinegar “cooks” the fish, creating a refreshing and tangy dish often served as an appetizer or pulutan.

Ingredients

• 500 grams fresh fish fillet (tanigue, tuna, or tanigue), diced
• 1/2 cup vinegar
• 1 small red onion, chopped
• 1 thumb-sized ginger, minced
• 2 pieces chili peppers, chopped
• 1 tablespoon calamansi juice
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cucumber or green mango, diced (optional)

Instructions

1. Place the diced fish in a bowl.
2. Pour vinegar over the fish and let it sit for about 5 minutes.
3. Drain some of the vinegar if desired.
4. Add onion, ginger, chili peppers, calamansi juice, salt, and pepper.
5. Mix well until all ingredients are combined.
6. Add cucumber or green mango if using.
7. Chill for a few minutes before serving.
8. Serve fresh.

Cooking Tips

• Use very fresh fish to ensure safety and best flavor.
• Chill the dish before serving for a refreshing taste.
• Adjust vinegar and chili according to preference.

Conclusion

This Kilawing Isda Recipe is a refreshing Filipino dish known for its tangy flavor and fresh ingredients, perfect as an appetizer or side dish.