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This Kinilaw na Isda recipe (Fish Ceviche) is another Filipino delicacy and usually serves as Appetizer or Pulutan. There are lots of variety of Meats and Fish that can be used in making Kinilaw, and some of the most popular choices are Tuna, Tanigue or Sea Bass, Talakitok or Cavalla, Lapu-Lapu or Grouper, and even “Kambing’ or Goat. Fish Kinilaw Recipe is a raw fish salad made of fresh Fish / Meat, mixed with vinegar, onion, garlic, salt and pepper and in addition of Calamansi Juice. In order to avoid confusion, the term “Kilawin” and “Kinilaw” are used interchangeably but to be more precise, Kilawin is done with something that has already been cooked, whereas Kinilaw is done with raw ingredients like Fish, there is no heat involved in this kind of recipe. Also please Visit our Sinuglaw Recipe (Sinugba & Kinilaw)
Fish CevicheKinilaw na Isda Recipe


Some people call this “Philippine’s answer to Japan’s Sushi” Only the vinegar will cook the fish meat by soaking the meat for a couple of hours, the acid content of the vinegar will make the meat of the fish nontransparent, giving it the look and texture of a cooked fish. Did you know that vinegar also believed to kill micro-organisms that might go into our system?
Kinilaw na Isda Recipe Tanigue
A Version of Kinilaw na Isda for Drinking Session. Loaded with Chili, Calamansi; Vinegar.


Kinilaw na Isda Recipe (Fish Ceviche)

Fish Ceviche

This Kinilaw na Isda recipe (Fish Ceviche) is another Filipino delicacy and usually serves as Appetizer or Pulutan.

  • Author: Recipe ni Juan
  • Prep Time: 1 hour
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Fish
  • Cuisine: Asian


  • 1/2 kilo Tuna or Tanigue fillets cut into cubes
  • 1 cup vinegar
  • 1 tbsp of ginger, chopped
  • 1/3 cup onion, chopped
  • 1/2 cup tomatoes, chopped (optional)
  • 1/2 cup cucumbers, sliced/diced (optional)
  • 57 pcs. sliced chilis (bird’s eye chili or long chili)
  • 7 calamansi, squeezed
  • Salt & Pepper


  1. Wash and clean your fish.
  2. Slice your fish into cubes, scales and bones removed.
  3. Place in a container, add the vinegar and cover.
  4. Let sit for about an hour
  5. Remove the vinegar from the fish. Wash with water and drain.
  6. Add the rest of the ingredients. Also, add salt and pepper according to your taste.
  7. Keep in the fridge for at least an hour. (Optional)
  8. Serve as Pulutan or with Rice


  • Calories: 40
  • Sugar: 8.6g
  • Sodium: 102.2mg
  • Fat: 0.8g
  • Carbohydrates: 13g
  • Protein: 1.6g
  • Cholesterol: 1.4mg

Keywords: Kinilaw, Ceviche, Fish Ceviche, Kinilaw na Isda

Serving Tips:

Kinilaw na Isda is good for simple gatherings like Picnic. Just be very careful, because not everyone can digest and tolerate Kinilaw. Kinilaw’s original name is “Kilaw” which means eating something Uncooked or Unripe, anything that was not cooked, burned or boiled with fire and stays fresh is what they call good to Kilaw. One theory suggests that fish seasoned with salt and marinated in juice such as calamansi and lime and mixed with condiments. Was it invented by one group, the Tagalogs, Visayans, Mindanaoans, Ilocano’s and Pangasinense? There is no documentary evidence that can pin down its origin to one area. Fish Kinilaw Recipe is among the healthiest food, yes it simply because the main ingredient is fish. It is loaded with important nutrients including high-quality Protein, Vitamin D, Iodine and various Minerals. It is of course very rich in Omega-3. Eating fish may also lower your risk of Heart Attacks and Strokes. Fish is generally considered to be among the best food you can eat for a Healthy Heart.
Isdang Kinilaw
Questions and Suggestions regarding the Recipe? Comment below and don’t forget to RATE our recipe. Follow Recipe ni Juan on Facebook for more Filipino Recipes. Thanks and Mabuhay!

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  1. You dont drain them and store them in the fridge. They go straight into your mouth paired with Coca Cola on a sunday morning


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