Photography by: Thomas Wenger
- 400 grams tuna fillet cut in cubes, 1x1 inch
- 15 grams ginger root peeled, finely shredded
- 15 grams red bell pepper deseed, cut in triangles
- 15 grams green bell peppers deseeded, cut in triangles
- 15 grams carrots peeled, sliced thinly
- 15 grams cucumber sticks, no seeds
- 2 piece shallots finely sliced
- 80 millilitres coconut vinegar
- 30 millilitres calamansi juice alternatively lime juice
- 1 piece small red chilli finely shredded
- sea salt
- pepper from the mill
- coriander leves roughly chopped
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.
- 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.