Kinilaw or Kilawin is a populair dish in the Philippines, you may find several recipes and variations from different tribes in the Philippines. But since i live in Davao, Mindanao i will post the recipe which is sold here in the restaurants. By Nature Philippine dishes are simple and since the Philippines is surrounded by sea, fish is mostly the main ingredient .

Similar dishes are found all over the world, mostly in South and Central America,Caribbean,Fiji,Hawai,Polynesia,Spain,. But also the USA has embrased this dish.So it is no surprise that this dish is also served in the Philippines since it has great Spanish and American influences.

In regards to the origin of the plate, there exists various explanations. According to some historic sources from Peru, ceviche would have originated among the Moche, a coastal civilization that flourished in the area of current-day northern Peru nearly 500 years ago. Moche apparently used the fermented juice from the local banana pasionfruit Recent investigations further show that during the Inca, fish were marinated with the use of chicha, an Andean fermented beverages. Different chronicles also report that along the Peruvian coast, prior to the arrival of Europeans, fish was consumed with salt and aji Furthermore, this theory proposes that the natives simply switched to the citrus fruits brought the Spanish colonists, but the main concepts of the plate remain essentially the same.

Filipino Kinilaw
Recipe Type: main,entree
Author: Chef Marcel
Prep time: 15 mins
Total time: 15 mins
Serves: 6-8
cold dish with raw fresh fish,onion,cucumber,white radish
  • 1 kilogram swordfish (malasugi) FRESH !!!
  • 250 gram white vinegar
  • 15 pieces calamansi, juiced and strained of seeds
  • 2 onions, chopped
  • 1 white radish, brunoise (cubes, see other post )
  • 1 cucumber, brunoise ( cubes see other post)
  • 2 red bell peppers, chopped finely
  • 5 siling labuyo ( birds eye chili)
  • 50 gram ginger, crushed or diced
  • 20 gram spring onions, chopped
  • 2 clove garlic choppesd
  • 7 gram black pepper crushed
  • 2 grams sea salt
  1. Mix all ingredients with the fish in a large bowl after sprinkling with vinegar salt and the black pepper. Chill before serving.

Due to difference in dishes all over the Philippines you can add several ingredients.

– Liempo ( pork belly ) grill it and add it to the dish
– Coconut milk
– egg yok
– diced tomato