Kinilaw (Filipino Ceviche)

4.67 from 3 votes

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.

Course Appetizer, Main Course

Cuisine Filipino

Keyword ceviche, Coconut, Coconut milk, dairy-free, easy, egg-free, fast, Filipino, fish, ginger, jalapeño, low fat, mango, no-cook, nut-free, seafood, tomato, tuna

Prep Time 15

Total Time 15

Servings

Calories 221kcal

Author Jenny Ross

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

Get Recipe Ingredients

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