May 26, 2022
Kinilaw (Filipino Ceviche)
Tender marinated tuna in a punchy citrus and vinegar mixture along with onion, jalapeño, tomato, and mango. A bit of ginger and Leon zest brighten everything up while a bit of coconut milk brings a creamy sweetness. Barely adapted from here. Serve this as an appetizer for 4 or as a main for 2.
Servings: 4
Calories: 221kcal
Ingredients
- 1 pound sashimi grade tuna cut into 1/2-inch cubes
- 2 plum tomatoes cut into 1/2-inch dice
- 1/4 red onion cut into 1/4-inch dice
- 1/2 tablespoon ginger fresh grated
- 1 jalapeño stemmed and minced
- 1/2 cup coconut vinegar
- zest from 1 lemon
- 2 tablespoons lemon juice 1 lemon
- 1/2 teaspoon salt
- 1 Ataulfo mango peeled, pitted and cut into 1/2-inch dice, optional
- 2 tablespoons coconut milk optional
- edible flower petals optional, garnish
Instructions
- In a large non-reactive bowl, combine tuna, tomatoes, onion, ginger, chiles, vinegar, lemon zest, lemon juice, salt, mango (if using). Using clean hands or a spoon, gently fold until well combined. Cover and refrigerate for at least 3 minutes and up to 15 minutes.
- Set a fine-mesh strainer inside a medium bowl, and drain fish mixture; discard excess liquid. Add the coconut milk, if using and stir to combine. Transfer kinilaw to a serving bowl, sprinkle with edible flowers (if using), and serve immediately.
Notes
Protein:Energy Quotient [calories]: 1.57
Nutrition Facts
Kinilaw (Filipino Ceviche)
Amount per Serving
Calories
221
% Daily Value*
Fat
7
g
11
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
2
g
Cholesterol
43
mg
14
%
Sodium
339
mg
15
%
Potassium
493
mg
14
%
Carbohydrates
11
g
4
%
Fiber
1
g
4
%
Sugar
9
g
10
%
Protein
27
g
54
%
Vitamin A
3332
IU
67
%
Vitamin C
31
mg
38
%
Calcium
22
mg
2
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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