Kilawin Isda at Labanos

Name: Kilawin Isda at Labanos
Yield: 4
Cuisine: Filipino
Ingredients: 1 1/4 cups (250 g) Fresh tuna or tanigue, cut into 3/4-in cubes; 2 tbsp (30 mL) Mama Sita's Distilled Cane Vinegar; 1 pc (50 g) Onion, chopped; 4 tsp (20 mL) Mama Sita's Coconut Nectar Vinegar; 4 tsp (20 mL) Calamansi Juice; 1 tsp (4 g) Salt; 1/4 cup (25 g) Radish, sliced; 1 pc (10 g) Finger chili, sliced thinly; 1/2 tsp (10 g) Ginger, grated

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Fresh tuna cured in Mama Sita's Distilled Cane Vinegar and Coconut Nectar Vinegar with calamansi, radish, and chili, chilled until ready to serve.

Yield: 4
Difficulty: Beginner
Ingredients: 9 ingredients
Steps: 5 steps

First published June 18, 2020

Diced raw fish ceviche with radish slices and chili in a bowl — Kilawin Isda at Labanos

Ingredients

Check off each ingredient as you go.

1 1/4 cups (250 g)Fresh tuna or tanigue, cut into 3/4-in cubes
2 tbsp (30 mL)Mama Sita's Distilled Cane Vinegar
1 pc (50 g)Onion, chopped
4 tsp (20 mL)Mama Sita's Coconut Nectar Vinegar
4 tsp (20 mL)Calamansi Juice
1 tsp (4 g)Salt
1/4 cup (25 g)Radish, sliced
1 pc (10 g)Finger chili, sliced thinly
1/2 tsp (10 g)Ginger, grated

Instructions

In a small bowl, rinse fish with Mama Sita’s Distilled Cane Vinegar. Drain and set aside.
In another bowl, combine Mama Sita’s Coconut Nectar Vinegar, calamansi juice, salt, and grated ginger. Mix well until salt is completely dissolved.
Add the fish, radish, and chili. Mix well.
Chill the ceviche for 30 minutes.
Garnish with sliced finger chili and serve.