Kinilaw

Kinilaw is a popular Filipino dish that features raw fish or seafood that is marinated in vinegar or citrus juice. It is often served as an appetizer or main dish and is a staple of Filipino cuisine.

To make kinilaw, the raw fish or seafood is typically cut into bite-sized pieces and mixed with vinegar, calamansi juice (a type of citrus fruit native to the Philippines), onions, ginger, chili peppers, and salt. The acid in the vinegar or citrus juice "cooks" the fish, turning it opaque and giving it a tangy flavor.

Some variations of kinilaw may include additional ingredients such as coconut milk, cucumber, tomatoes, or other vegetables. It is typically served cold and garnished with fresh herbs such as cilantro or parsley.

Kinilaw is often compared to ceviche, a similar dish that is popular in Latin American cuisine. However, there are some differences in the preparation and ingredients used in the two dishes.

Here is a simple recipe for kinilaw:

Ingredients:

• 1 pound fresh raw fish or seafood (such as tuna, tilapia, shrimp, or squid), cut into bite-sized pieces
• 1 cup white vinegar
• 1/2 cup calamansi juice (or lime or lemon juice)
• 1 small red onion, thinly sliced
• 1 thumb-sized piece of ginger, peeled and minced
• 2-3 red chili peppers, sliced (optional)
• 1 teaspoon salt
• Fresh cilantro or parsley, chopped, for garnish

Instructions:

1. In a large bowl, combine the vinegar, calamansi juice, onion, ginger, chili peppers, and salt. Mix well.
2. Add the raw fish or seafood to the bowl and stir gently to coat with the marinade. Make sure all the pieces are submerged in the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight if you prefer a more "cooked" texture.
4. When ready to serve, give the kinilaw a quick stir and transfer to a serving dish.
5. Garnish with chopped cilantro or parsley.
6. Serve cold and enjoy!

Note: You can adjust the amount of vinegar and calamansi juice to suit your taste preferences. Some people prefer a more acidic kinilaw, while others prefer a milder version.