Kinilaw is a Filipino ceviche dish using fresh white fish marinated in cane sugar vinegar, coconut milk, and spices.

Ingredients

• 1 pound fresh Spanish mackerel fillets, or lemon sole fillets
• scant ½ teaspoon salt
• pinch of pepper
• 1 ½ cup sugar cane vinegar, divided
• 1/3 cup coconut milk
• 1 3 -inch knob ginger, peeled and sliced into matchsticks
• 1 finger chili, seeded and sliced into small rings, about 2 tablespoons minced
• 1 medium size red onion, thinly sliced
• 1 tablespoon calamansi juice or lime juice

Method

Step 1

Remove the skin and any remaining bones from the fish fillets. Cut fish into even 1-inch cubes.

Step 2

Put fish in a small glass or ceramic bowl. Season with salt and pepper. Toss.

Step 3

Pour and add ½ cup vinegar, toss to coat fish evenly (this pre-cooks the fish). Let it sit for a minute -fish will slightly turn opaque. Strain and pour vinegar out.

Step 4

In a large glass or ceramic serving bowl, pour remaining vinegar, coconut milk, ginger, chilies and red onions. Add fish and stir to combine. Cover bowl with plastic wrap and chill inside the refrigerator for 8 minutes.

Step 5

Serve immediately.

Recipe courtesy of Melanie Cecilio.