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.

Tuna Ceviche (kilawin Tuna)

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

  1. In a bowl, combine the tuna, vinegar, and calamansi juice. Let it marinate for 10 minutes.
  2. Add the onions, ginger, and chilies to the marinated tuna. Season with salt and pepper, then mix well.
  3. 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