Tuna Ceviche (kilawin Tuna)
Tuna Ceviche, also known as Kilawin Tuna, is a popular dish in Kapampangan cuisine. This refreshing and tangy dish features fresh tuna marinated in vinegar and calamansi juice, mixed with onions, ginger, and chili for a burst of flavors.
Ingredients
- 1 lb fresh tuna, cubed
- 1 cup vinegar
- 1/2 cup calamansi juice
- 1 red onion, thinly sliced
- 1 thumb-sized ginger, julienned
- 2-3 red chilies, sliced
- Salt and pepper to taste
Instructions
- In a bowl, combine the tuna, vinegar, and calamansi juice. Let it marinate for 10 minutes.
- Add the onions, ginger, and chilies to the marinated tuna. Season with salt and pepper, then mix well.
- Chill the ceviche in the refrigerator for at least 30 minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 0 minutes
- Total time:
- 20 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 20g
- Fat
- 5g
- Carbohydrates
- 8g
Supplies
Glass bowl Sharp knife Cutting board
Tools
Refrigerator
Serving suggestions
Serve the Tuna Ceviche with crispy tortilla chips or on a bed of lettuce for a light and refreshing appetizer.
Tips & tricks
For the best flavor, use the freshest tuna available and adjust the amount of chilies according to your preferred level of spiciness.
Cost
$15