This chilled tuna dish is referred to as Filipino ceviche, as the tuna is cured by lemon juice and/or vinegar rather than cooked. Known as kinilaw in the Philippines, it is derived from the Bisayan word kilaw meaning "eaten fresh." The dish is believed to have originated in the Visayan Islands of the Philippines, perhaps on the island of Samar or Leyte. It was likely introduced to America by Asian immigrants.
Recipe Servings: 3
Prep Time
15 minutes
+ 1 hour resting
+ 1 hour resting
Cook Time
Total Time
1 hour 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Combine the lemon juice, salt, garlic powder, ginger powder, and sugar in a small bowl. Mix well.
- Place the cubed ahi tuna in a large bowl.
- Pour the lemon mixture over the tuna and gently toss until well combined.
- Add the chopped chili and ground black pepper, tossing to combine.
- Cover and refrigerate for at least 60 minutes, or overnight.
- Serve chilled.
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