Kinilaw

Kinilaw is a Filipino preparation of raw fish dressed with sour ingredients. Vanjo Merano’s tanigue version uses cubed wahoo with calamansi juice, fresh ginger, red onion, chilies, salt, black pepper and a little sugar. The dressing is mixed first, then tossed with the fish before chilling.^[1]

His tuna version uses vinegar as well as calamansi or lemon juice. Cubed tuna is briefly rinsed with vinegar and drained, then mixed with the remaining vinegar, citrus and seasonings. Red onion can be added to the mixture or placed on top when served as an appetizer.^[2]