Kinilaw na Isda (Filipino Ceviche)
Experience the vibrant flavors of the Philippines with Kinilaw na Isda, a refreshing ceviche-style dish. Tender cubes of fresh white fish are 'cooked' in a zesty marinade of cane vinegar, calamansi juice, ginger, and chili, creating a delightful balance of tangy, spicy, and savory notes. This bright and invigorating appetizer is perfect for a light meal or as a stunning starter.
Forkin 的原创食谱
- 总用时
- 50分钟
- 份量
- 4
- 难度
- 简单
- 每份
- 151 kcal
过敏原信息： 可能含有鱼类。如有过敏，请务必查看配料包装。
备料
配料
- 500 gfresh firm white fish fillet, skinned, deboned, cut into 1/2 inch cubes
- 0.5 杯cane vinegar
- 2 汤匙calamansi juice
- 2 汤匙ginger, finely minced
- 0.5 个red onion, thinly sliced
- 1 个red chili, thinly sliced
- 1 茶匙salt
- 0.25 茶匙black pepper, freshly ground
- 0.25 杯coconut milk(可选)
厨具
Chef's knife · Cutting board · Medium glass mixing bowl · Measuring cups · Measuring spoons · Spoon · Paper towels · Plastic wrap
做法
分步操作
- 1
Rinse the fresh firm white fish fillet under cold running water to remove any surface impurities.
约 1分钟
烹饪提示： Using very fresh, sushi-grade fish is crucial for safety and optimal flavor in ceviche.
- 2
Pat the fish fillet thoroughly dry with paper towels to ensure it's completely moisture-free.
约 1分钟
烹饪提示： Excess moisture can dilute the marinade and prevent the fish from firming up properly.
- 3
Cut the dried fish fillet into uniform 1/2-inch (1.25 cm) cubes.
约 3分钟
烹饪提示： Uniform pieces ensure even curing and a consistent texture in every bite.
- 4
Finely mince the fresh ginger, ensuring a fine texture for even flavor distribution.
约 2分钟
烹饪提示： Peel ginger with the edge of a spoon for minimal waste.
- 5
Thinly slice the red onion into delicate rings or finely dice it, depending on your preference.
约 2分钟
烹饪提示： Soaking sliced onions in cold water for 10 minutes can reduce their pungency.
- 6
Mince the red chili, removing seeds if you prefer less heat.
约 1分钟
烹饪提示： Wear gloves when handling chilies to avoid skin irritation.
- 7
In a medium-sized non-reactive glass or ceramic mixing bowl, combine the cubed fish, cane vinegar, freshly squeezed calamansi juice, minced ginger, and sliced red onion.
约 2分钟
烹饪提示： Always use non-reactive materials like glass, ceramic, or food-grade plastic when working with acidic ingredients to prevent metallic flavors.
- 8
Add the salt and black pepper to the fish mixture and gently stir to ensure all ingredients are well combined and the fish is coated.
约 1分钟
烹饪提示： Stirring gently prevents the delicate fish from breaking apart.
- 9
Cover the bowl tightly with plastic wrap and refrigerate for 30 to 60 minutes, allowing the fish to 'cook' and firm up in the acidic marinade.
约 30分钟
烹饪提示： Monitor the fish; it should turn opaque. Over-marinating can result in a rubbery texture.
- 10
Just before serving, pour in the coconut milk and stir gently to incorporate it into the kinilaw.
约 1分钟
烹饪提示： Adding coconut milk at the end mellows the acidity and adds a creamy, rich mouthfeel.
- 11
Taste and adjust seasoning if necessary, adding a pinch more salt or a squeeze of calamansi juice to balance the flavors.
约 1分钟
烹饪提示： A final taste test ensures the perfect balance of tang, spice, and salt.
- 12
Serve the Kinilaw na Isda immediately as a refreshing appetizer.
约 1分钟
烹饪提示： Garnish with fresh cilantro or a few extra chili slices for an appealing presentation.
每份
营养
- 热量
- 150.9kcal
- 蛋白质
- 22.9g
- 碳水化合物
- 3.2g
- 脂肪
- 5.3g
- 膳食纤维
- 0.9g
- 糖
- 1.1g
根据食谱中的配料用量估算。实际数值可能因品牌和替换配料而异。
妥善保存
Serve Kinilaw na Isda as a vibrant starter with a side of steamed rice or crispy fried garlic chips for added texture. For a delightful pairing, enjoy it with a cold San Miguel beer or a crisp, dry white wine like Sauvignon Blanc. You can experiment with different types of firm white fish, such as tuna or snapper, and adjust the chili to your preferred spice level.
Kinilaw is best enjoyed fresh. If you have leftovers, transfer them to an airtight container and refrigerate immediately.
Kinilaw should not be reheated as it is a raw fish dish. Consume chilled.