Kilawin na Isda/Tuna

Kilawin na Isda/Tuna

Preparing dishes with vinegar ensures there is little chance of food spoilage. The fish is “cooked” using vinegar as the meat turns opaque in color. Though kinilaw may not be as popular as adobo, it certainly has a one-of-a-kind taste that many Pinoys (Filipinos) abroad crave for.


Cut the fillets into 1 inch cubes. Seasoned with salt and pepper.

Add the vinegar and chill for a 2 to 4 hours.

Drain the fish.

Add the onions, garlic, ginger, bell pepper, chili pepper, onions and calamansi juice. Mix well.

Add the coconut cream. Serve cold.


  • 1/2 kilo tuna or lapu-lapu fillets cut into 1 inch cubes
  • 1/2 cup of coconut cream (check Extract coco milk)
  • 1/2 cup calamansi juice
  • 1 1/2 cup vinegar
  • 1 onion, sliced
  • 1 onion, diced
  • 4 slices of ginger, sliced
  • 1 head garlic, minced
  • 1 red bell pepper, cut into squares
  • 1 green bell pepper, cut into squares
  • 3 chili peppers, sliced into halves
  • salt and pepper
Serves 5
15 Minutes

One Response to “Kilawin na Isda/Tuna”

  1. I have simply started my own web log as well as its invariably good to look at other people thanks for any ideas I may have got from your site

Leave a Reply

Powered by Faughnan Media Group, LLC