Kilawin

Name: Kilawin
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1 lb fresh yellowfin tuna fillet, cubed; 0.5 cup cane vinegar; 0.25 cup calamansi juice, squeezed; 2 tbsp fresh ginger, minced; 0.5 cup red onion, thinly sliced; 2 bird's eye chilies, sliced; 0.5 cup cucumber, diced; 1 tsp fine sea salt; 0.5 tsp ground black pepper

Fresh raw tuna cured in tangy cane vinegar and calamansi juice with aromatics. A crisp, citrusy Filipino appetizer with a gentle kick of heat.

15 minEasyServes 4150 cal/serving

FilipinoAppetizerNo-CookPescatarianLow CarbKetoPaleoHigh ProteinGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeCorn-Free

Ingredients

1 lb fresh yellowfin tuna fillet, cubed
0.5 cup cane vinegar
0.25 cup calamansi juice, squeezed
2 tbsp fresh ginger, minced
0.5 cup red onion, thinly sliced
2 bird's eye chilies, sliced
0.5 cup cucumber, diced
1 tsp fine sea salt
0.5 tsp ground black pepper

Instructions

1

Rinse 1 lb cubed fresh yellowfin tuna fillet with half of the 0.5 cup cane vinegar in a glass bowl, then drain completely and discard the rinse vinegar.
2

Add the remaining 0.5 cup cane vinegar, 0.25 cup squeezed calamansi juice, 2 tbsp minced fresh ginger, 0.5 cup thinly sliced red onion, 2 sliced bird's eye chilies, 0.5 cup diced cucumber, 1 tsp fine sea salt, and 0.5 tsp ground black pepper to the drained tuna.
3

Gently toss all ingredients together until evenly mixed.
4

Cover and chill in the refrigerator for 10 to 15 minutes before serving cold.

Questions

How long does Kilawin keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). It is served cold; there is nothing to reheat.

Can I halve or double Kilawin?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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