Kinilaw na Isda

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  • ½ kilo fish (sliced in cubes and preferrably tuna)
  • 200 ml vinegar
  • 3 tbsp lemon juice
  • 1 small red onion (chopped)
  • 2 thumb-sized ginger (chopped)
  • 1 cucumber (sliced and seeds removed)
  • 10 pcs red bird’s eye chilis (chopped)
  • Salt and vetsin



Step 1

Marinate the fish with lemon juice for 10 minutes.

Step 1

Pour the vinegar on a bowl and add the chopped onions, ginger, and chilis. You may add more or less chilis.

Step 2

Pour the vinegar on the fish.

Step 3

Add salt and vetsin to taste.

Step 4

Add the cucumber then mix.

Step 5

Refrigerate the kinilaw for 30 minutes. Serve cold.


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