Tuna Kilawin
- 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)
Cooking Instructions:
- Combine lemon juice, salt, garlic powder, ginger powder, and sugar. Mix well.
- Place the cubed ahi tuna in a large bowl. Pour-in the lemon mixture and gently toss until all the ingredients are well blended.
- Add the chopped chili and ground black pepper. Gently toss. Cover and place inside the fridge for at least 3 hours.
- Serve chilled. Share and enjoy!
source : panlasangpinoy
Kilawing Talaba (Pickled Oysters ala Ceviche)
1 c. shelled oysters, blanched
1/2 c. vinegar
1/4 c. onions, peeled and chopped
3-5 peppercorns, crushed
1 - 2 tsp. salt
Cooking Instructions:
Combine all ingredients and let stand for about 2 hours. Serve cold.
source : filipino village
Kinilaw na Isda
1 kg. or 2.2 lbs. fresh fish fillet, skinned and cut into 1 - inch cubes (use salmon, tuna, wahoo or mackerel)
1 cup vinegar
1 tbs. salt
1 onion, minced
1 inch ginger peeled and minced
3 - 5 bird eye chili peppers, minced or 1 finger pepper, sliced thinly
juice from 1 lemon or lime or 5 pcs calamansi
Cooking Instructions:
1. In a bowl, marinate fish cubes in vinegar and salt for 5 minutes, then strain liquid from fish. Set fish aside.
2.
In a separate bowl, combine onion, ginger and chili. Add the fish and
juice from lemon, lime or calamansi. Toss all ingredients well. Serve
immediately or chill before serving.
source : filipino village
Kinilaw na Tanigue
750 grams Tanigue meat fillet, diced or cut into small cubes
1/4 cup vinegar for washing fish meat
1/4 cup vinegar for cooking
rock salt (iodised)
2 tbsp ginger, finely minced
1 medium onion, minced
cucumber, cubed
green chili, thinly sliced (optional)
lemon or calamansi
pepper to taste
Cooking Instructions:
1.
Dice tanigue meat or chop into cubes. Wash it thoroughly in running
water then marinate it with vinegar for at least 30 to 45 minutes until
the fish are opaque. Add rock salt and mix thoroughly to remove and wash
away the strong fish odor. Drain the vinegar afterwards.
2. When
the fish is well drained, mix all the ingredients in a bowl, sprinkle
salt and pepper to taste, pour in vinegar and squeeze the lemon or
calamansi juice.
3. Toss until well blended.
4. Chill before serving.
source: http://www.delectableideas.com
