Kinilaw na isda is a traditional Filipino dish that's often compared to ceviche. It primarily involves raw fish marinated in vinegar, which essentially "cooks" the fish through its acidity. This dish captures the essence of freshness, as it typically incorporates ingredients like onions, ginger, tomatoes, chili, and sometimes coconut milk for added richness.
Fish commonly used for kinilaw includes tanigue (Spanish mackerel), tuna, or any fresh, firm white fish that's readily available. The key is to ensure the fish is super fresh to enhance the dish's taste and texture.
When making kinilaw at home, make sure to use the freshest fish you can find. Cut it into bite-sized pieces and marinate it briefly—just enough for the vinegar to penetrate but not so long that it becomes mushy. You can personalize it by experimenting with different vinegars or adding some citrus juice like calamansi or lime for extra zest.
Serve kinilaw chilled as an appetizer or a light main dish. It's perfect for warm days and pairs well with a cold beer. Enjoy exploring this delicious, refreshing Filipino dish!