Kinilaw na Tuna

Kinilaw na Tuna is a raw fish salad, another rendition of Latin America’s Ceviche.

Kilaw is actually a Visayan term which means “served and eaten raw.” The tuna meat isn’t cooked but soaked in lemon or calamansi juice and vinegar for a few hours until the meat looks semi-transparent. Some would use lime or add coconut milk for added flavor and aroma.

You can also add cucumber to add more texture to this seafood dish or even chili to your version of Kinilaw na Tuna if you prefer it spicy. The acetic acid and citric acid works to slowly cook the tuna meat and yet retain its rich texture and flavors. This results in semi-cooked tuna meat which you can only achieve with fresh fish although some would use fresh frozen tuna which is readily available in supermarkets.

While this is a common appetizer and pulutan for Pinoys, you can also eat this with rice as the main entrée. Anything goes as you can get creative with your version. This seafood dish doesn’t just offer a unique tasty treat to your palate but is also good for your health. It is low in fat and calories plus high in Vitamin D, protein, iodine, and Omega-3 fatty acids that boost cardiovascular health, strengthens your immune system, good for eye health, and is also a powerful antioxidant.

You can never go wrong with Kinilaw na Tuna.  This dish has its origins from General Santos, Mindanao which is dubbed as the “Tuna Capital of the Philippines.” Transform your culinary experience from dull to extraordinary with this favorite Pinoy appetizer or pulutan that is best served with a chilled beer or your favorite white wine.   

When you get a chance to visit your local fish market, grab some fresh tuna and try this delicacy.

Recipe