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Kilawin

Recipe serves: 6

A Little Background

Kilawin or kinilaw is a traditional Filipino dish of marinated/cured fish or seafood in vinegar and a souring agent such as the juice of calamansi or Kamias. Calamansi is a small citrus fruits, which grows throughout South East Asia and the juice of it suits this dish much better than lime, as it is still fairly acid but has a distinctively fruity flavor. I personally like Kilawin of tuna the best, simply because the quality of the tuna available in the Philippines is second to none.

What you'll need

400 g tuna (sashimi quality) cut in cubes of approximately 1 inch (3.3 cm) lenght each side
15 g (1/2 oz) ginger, peeled, shredded
15 g (1/2 oz) red bell pepper, cut in long triangles
15 g (1/2 oz) green bell pepper, cut in long triangles
15 g (1/2 oz) carrots sliced thinly
30 g (1 oz) cucumber sticks without seeds
2 pc shallot, finely sliced
1 pc small hot red chili (chili podi), sliced thinly
30 ml calamansi juice
80 ml coconut vinegar (if coconut vinegar needs to be substituted, a good quality white wine vinegar will work just as well)
Course sea salt
Ground white pepper from the mill
Coriander leaves, roughly chopped

What to do

Marinate the tuna cubes with the salt, vinegar and calamansi juice for at least 45 minutes. Turn the tuna cubes every 15 minutes so they will cure evenly.
Add all the other ingredients except the coriander leaves and marinate a further 30 minutes.
Remove the tuna from the marinade and place on the serving dish. Pour over some of the liquid with the all vegetable julienne and garnish with additional coriander leaves.
Serve well chilled.

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Recipe By Thomas Wenger
Styling By Thomas Wenger
Photography By Thomas Wenger
© Chef's Pencil 2007