Kilawin
Kilawin is a Filipino dish where raw or lightly cooked meat or seafood gets soaked in vinegar or lemon with different seasonings. The acid “cooks” the meat, so there’s no need for heat. It’s tangy, a little spicy, and full of flavor. Best eaten fresh, it goes great as a pulutan—perfect for hanging out with a cold drink.
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Tuna is one of the best fish to use when making Kilawin because it is firm and does not break apart easily. The key to a good Tuna Kilawin is getting the right balance of fish and citrus juice and the proper timing for it to cook completely.
Serving it cold makes it super fresh and tasty, especially with your favorite cold beverage. It also pairs perfectly when mixed or eaten with grilled pork belly!
How to Make Kilawin
- Make the Citrus Marinade – Squeeze the juice from three lemons into a bowl. Add salt, garlic powder, ginger powder, and sugar, then mix well until everything dissolves. This blend gives the Kilawin its tangy, slightly sweet, and savory flavor while helping to “cook” the fish.
- Marinate the fish – Place the cubed ahi tuna in a large bowl. Pour the lemon mixture over the fish, making sure every piece is coated. Gently toss everything together so the flavors soak into the tuna evenly. Be careful not to mash the fish—it should stay firm.
- Add the peppers – Chop the Thai chilies and mix them in with the tuna. Sprinkle a dash of ground black pepper for added depth. The chilies give the dish a bit of heat, while the black pepper enhances the overall taste.
- Let It Chill – Cover the bowl and place it in the fridge for at least one hour. This step is important because the acid needs time to fully “cook” the fish. If you want a firmer texture, let it sit longer, up to overnight. The cold temperature also keeps it fresh.
- Serve Cold and Enjoy! – Once the tuna is ready, take it out of the fridge and give it a final stir. Serve it chilled for the best flavor and texture. Kilawin is great on its own or paired with a can of cold beer, and it’s perfect for sharing!
Tips & Tricks
- Use the Freshest Fish Possible – If it smells too fishy or has a slimy texture, it’s not fresh enough. If you can, buy from a trusted fishmonger or market and use the fish the same day.
- Chill the Fish Before Cubing – Cold fish is easier to slice and stays firm when mixed with the marinade. Put it in the fridge for at least 30 minutes before cutting to get clean, even cubes.
- Citrus Beats Vinegar – Citrus is always the best choice for Kinilaw, but if you’re using vinegar instead, go for natural ones like coconut or cane vinegar. They have a mild sweetness and aren’t as strong or sharp as the regular store-bought kind.
- Don’t Over-Marinate! – If left too long, the fish can become too soft and lose its texture.
Kilawin Recipes
This Kilawin recipe uses ahi tuna, but you can switch it up with other fish too! There are plenty of ways to get creative and add more ingredients to really take your Kinilaw to the next level. Here are a few other Kinilaw recipes you might want to give a try.
- Kinilaw na Tanigue – Tanigue has a gentler taste, so it’s great if you want a milder fish flavor. Ahi tuna, though, is meatier and packs more flavor, making it a good match for the tangy marinade. Both work well in Kinilaw, but tanigue gives you a lighter, softer bite, while ahi tuna brings that bold, hearty kick.
- Kilawing Tuna with Coconut Cream – For a richer flavor, try adding a splash of coconut milk (gata). This balances the acidity and gives the Kinilaw a smooth, slightly sweet taste.
- Kinilaw na Dulong – It uses tiny, soft fish (silverfish or locally known as dulong) with a milder taste, making it lighter.
Kilawin Origins
Kilawin has been around in the Philippines for centuries, even before the Spanish arrived. The name “kilawin” comes from the word “kilaw,” which means to cook with vinegar or citrus juice. When the Spanish came, they introduced more ways to use vinegar, and that’s when Kilawin really started to take shape as we know it today as they introduced new spices and seasonings.
Over the years, the dish has changed a bit depending on where you’re from, with different regions adding their own touches like coconut milk. But despite these changes, it’s still a favorite for older generations who enjoy its simple, fresh flavors.
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Kilawin
Ingredients
- 10 ounces fresh or fresh frozen ahi tuna, cubed
- Juice from 3 pieces lemon
- 6 pieces Thai chili chopped
- 1/4 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1/4 teaspoon granulated white sugar
- 1/4 teaspoon salt
- A dash of ground black pepper optional
Instructions
- Combine lemon juice, salt, garlic powder, ginger powder, and sugar. Mix well.Juice from 3 pieces lemon, 1/4 teaspoon garlic powder, 1/2 teaspoon ginger powder, 1/4 teaspoon salt, 1/4 teaspoon granulated white sugar
- Place the cubed ahi tuna in a large bowl. Pour-in the lemon mixture and gently toss until all the ingredients are well blended.10 ounces fresh
- Add the chopped chili and ground black pepper. Gently toss. Cover and place inside the fridge for at least 1 hour.6 pieces Thai chili, A dash of ground black pepper
- Serve chilled. Share and enjoy!
Notes
- If you’re using frozen tuna, just make sure it’s fully thawed and patted dry before marinating. This keeps any extra water out of the dish, so the flavors really stick.
- If you’re craving a sweeter touch, you could swap the sugar with honey or maple syrup. It’ll change the taste a bit, but it can give a nice twist if that’s what you’re going for.
- Feel free to add thinly sliced onions or some diced cucumber is desired.
chacha says
kuya walang video? ahaha pwede po ba salmon i substitute sa tuna?
Vanjo Merano says
Gawa tayo ng video nito para sayo. Stay tuned, Cha.