Kinilaw na Tuna Recipes

Kinilaw na Tuna is a classic Filipino meal that combines fresh raw tuna or other seafood with onions, chili peppers, and other ingredients in a marinade of vinegar and citrus juices (typically calamansi or lime). It's similar to ceviche, but with a Filipino twist. Kinilaw na Tuna is a light and tangy meal that highlights the natural flavors of fresh tuna as well as the colorful flavors of Filipino cuisine. It's a popular appetizer and snack in the Philippines, where it's frequently offered during parties and beach trips.

This dish is popular in areas where fresh fish is plentiful. Why should it be new? For the greatest results, use only the freshest tuna slices (or any white fish flesh). Because the acid does not completely cook the fish flesh like frying or steaming, an unpleasant taste may emerge in the combination if not so fresh fish meat is used - your mouth and tongue may also feel scratchy.

I enjoy this appetizer, especially when there is a nice drink around. There's nothing like a semi-cooked sour fish appetizer to cleanse my palette, much like Ceviche (a similar meal in which the fish flesh is marinated exclusively in citric acid).

Here's a basic recipe for preparing Kinilaw na Tuna:

Ingredients:

- 1/2 pound (about 225g) fresh tuna, cut into bite-sized cubes

- 1/2 cup vinegar (usually cane vinegar or coconut vinegar)

- Juice of 4-5 calamansi or 1-2 limes

- 1 small red onion, finely chopped

- 1-2 red or green chili peppers (siling labuyo or Thai chili), chopped (adjust to your preferred level of spiciness)

- 1 small cucumber, seeded and finely diced (optional)

- 1 small tomato, finely diced (optional)

- 1/4 cup coconut milk (optional)

- Salt and pepper to taste

- Fresh cilantro or kinchay (Asian cilantro) for garnish (optional)

- Ice cubes (optional)

Instructions:

1. Prepare the Tuna:

   - Check that the tuna is fresh and clean. Cut it into small pieces. To achieve the greatest results, use fresh, sushi-grade tuna.

2. Prepare the Marinade:

   - Combine the vinegar and calamansi or lime juice in a mixing basin. This combination will be used to marinate the tuna. To taste, increase the sourness by adding extra calamansi or lime juice.

3. Marinate the Tuna:

   - Put the tuna cubes in a shallow dish or bowl. Pour the vinegar and citrus mixture over the tuna, making sure it is well immersed. Marinate the tuna in the refrigerator for about 15-20 minutes. To keep the dish cold, store it in the refrigerator.

4. Add Onions, Chilies, and Seasonings:

   - Drain some of the extra liquid after marinating, but leave enough to keep the tuna moist. To the tuna, add the finely sliced red onions, chopped chili peppers, salt, and pepper. To blend, stir everything together thoroughly. Adjust the number of chili peppers to your desired level of heat.

5. Add Optional Ingredients:

   - You may also add chopped cucumber and tomato to the mixture for texture and taste if you want. Some people prefer to add a splash of coconut milk (gata) for a creamy finish. These optional components can be changed to suit your preferences.

6. Serve:

   - Place the Kinilaw na Tuna on a platter or in a dish to serve. If desired, garnish with fresh cilantro or kinchay.

7. Keep It Cold:

   - Kinilaw na Tuna tastes best when it's cold. To keep the temperature stable, serve it with ice cubes. Enjoy this tasty seafood meal!