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Kinilaw
Photo: Pexels

30 MIN · 290 KCAL

Kinilaw

Raw tuna cured in coconut vinegar with ginger, chili and onion.

Gluten-freeDairy-freeKetoLow-carbPaleoHigh-protein

Eaten raw — read this before you shop

Use fish or shellfish sold for eating raw (sushi-grade, or frozen first), kept cold and eaten the day you buy it. Lime juice and vinegar change the texture, but they don't make it safe the way cooking does.

Raw or undercooked meat, seafood and eggs raise the risk of food poisoning, especially for anyone pregnant, very young, older, or with a weakened immune system.

Start cooking

Ingredients

  • 1 1/8 lbtuna, sashimi grade, diced 1.5 cm
  • 1/2 cupcoconut vinegar, or cider vinegar
  • 1 ozginger, cut into fine matchsticks
  • 2 3/4 ozred onion, very thinly sliced
  • 3bird's eye chilies, thinly sliced
  • 1/3 cupcoconut milk, full fat
  • 4calamansi, or 1 lime, juiced
  • 2scallions, sliced
  • 1 1/2 tspsea salt

Method

  1. 1

    Put the diced tuna in a bowl, pour over half the vinegar, turn it once and drain it off completely. Discard that vinegar.

  2. 2

    Add the remaining vinegar, the ginger, red onion, chilies and salt, and leave it for ten minutes — no longer.

  3. 3

    Stir in the coconut milk and the calamansi juice and taste — it should be sharp, hot and faintly creamy all at once.

  4. 4

    Scatter the scallions over and serve straight away, cold, in a chilled bowl.

Nutrition per serving

Calories
290
Protein
31g
Carbs
7g
Fat
15g

Estimated from USDA data

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