Last Sunday, I ordered a kinilaw na isda from Inihaw Express. While I enjoyed it–they were very liberal with the wild bird’s eye chilies (siling labuyo)–I found myself wondering if I could come up with something just as good.
Kinilaw or kilawin is the Filipino version of ceviche, which involves curing raw fish in citrus juices, such as lemon or lime, and spicing it up with chilies. In the Philippines, we use cane vinegar, which levels up the curing process with the fermented liquid adding a new dimension of flavor to the dish.
While enjoying that Inihaw Express kinilaw, I wondered what it would be like to use apple cider vinegar, which packs a little less acidity and a mild sweetness to its vinegary taste. Plus, we hear so much about ACV’s health benefits. So I experimented with it, and came up with something that turned out to be quite delicious, not to mention ridiculously easy to make, anyone can do it!
Half a kilo of sashimi-cut tuna
About a cup and a half of Bragg’s apple cider vinegar
One red onion, chopped
One ginger root, chopped
Three tablespoons of lemon juice
- Mix the tuna, ginger, and onion in a bowl, until the vegetables are well distributed.
- Pour in the apple cider vinegar until the fish is submerged in vinegar, about a cup and a half. Cover with Saran wrap and refrigerate overnight. (Using cane vinegar, 30 minutes is enough, but I wasn’t sure about the vinegar’s acidity, so I upped the curing time.)
- Once cured, pour in the lemon juice and stir around to distribute the acidity and clear any fishy smell that may result.