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  • Prep:
    15 min
  • Cook:
    45 min

Wine Match:






  • 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.

February 23, 2011, By Thomas Wenger


  1. 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.
  2. Add all the other ingredients except the coriander leaves and marinate a further 30 minutes.
  3. 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.
  4. Serve well chilled.