How to cook Fish Ceviche (Kinilaw na Isda)

How to cook Fish Ceviche (Kinilaw na Isda)

Fish Ceviche is a dish made from raw seafood and a method food preparation indigenous to the Philippines. It is also called Philippine ceviche because it resembles Latin American ceviche. Fish that can be used are tanigue, anchovies, tawilis, tuna and many others depending on which one you want to fry.

Ingredients

• 1Kilo Tuna Fish
• 1 bottle of Vinegar
• 1pc meduim size Ginger
• 2pcs meduim size White Onion
• 3pcs medium size Tomato
• 5pcs garlic
• 10pcs Chili red
• 1pc cucumber
• 15pcs calamansi
• Salt (optional)
• Ajinomoto (optional)

Procedure

• Cut the tuna into cubes.
• 3/4 cup for vinegar to wash the fish.
• Slice the onion into normal cut
• Slice the ginger into small size
• Slice the tomato into normal cut
• Cut the garlic into small size
• Cut the cucumber into cubes
• Squeeze the calamansi

• Get the bowl and combined fish and 3/4 vinegar. Mix them well and let them soaked for 2 minutes. Afterward, drain the vinegar while slightly squeezing out the fish.
• Next, mix all the ingredients you chopped add salt and ajinomoto, Gently toss until all are well blended.
• Taste it, and if it matches the flavor you want. we go to next step.
• Cover and refrigerate for atleast 30minutes. It is fine if you refrigerate it for a longer time but this may overcook the fish
• Try my recipe you will definitely like it 🙂

try my recipe you will definitely like Filipino food 🙂