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

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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.

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Questions

What is Kilawin?

Fresh raw tuna cured in tangy cane vinegar and calamansi juice with aromatics. A crisp, citrusy Filipino appetizer with a gentle kick of heat. This reference files it under Filipino appetizer: made without cooking, rated easy and about 15 minutes start to finish.

Why salt and drain the vegetables in Kilawin?

Salt pulls water out. Doing it at step 2 means that water ends up in the colander rather than in the finished dish.

Is there a substitute for calamansi in Kilawin?

The entry for Kilawin calls for 0.25 cup calamansi juice, squeezed. In its place: Two parts lime juice to one part orange juice.

Is Kilawin spicy?

Yes, it is properly hot. The heat in Kilawin comes from 2 bird's eye chilies, sliced. For a milder plate, remove the seeds and ribs from the chilies, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How do I store and reheat Kilawin?

Refrigerate what is left of Kilawin within two hours and eat it within two days (seafood turns fast). It is served cold; there is nothing to reheat.

Serve it with

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