Kinilaw means to “cook” in vinegar or Ceviche (a similar dish wherein the fish meat is marinated only in citric acid). This is a seafood dish popular in the Philippines as appetizer. Filipino's makes different variety of fish that can be used for making kinilaw. Tuna, tangigue or tanigue (sea bass), talakitok (cavalla) lapu-lapu (grouper) and shrimp are only some of them. I used yellow fin tuna for my kinilaw.
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