2020-08-13 / test@t


This is the Filipino analogue of the more famous Latin American dish ceviche in Russia. The point is that raw fish or seafood is “cooked” with acid — in this case, vinegar (and the word itself means the process of cooking in vinegar). Unlike ceviche, there are quite a few spicy vegetables in Kinilau - chili, onions and ginger, and even coconut flakes with coconut milk. Kinilau is usually served with a glass of cold beer.

  • 400 g very fresh sea fish fillet (tuna belly, yellowtail, salmon, mackerel)
  • 1 small red onion
  • 1 medium hot red chili
  • 2.5 cm fresh ginger root
  • 2 cloves of garlic
  • 2-3 tbsp. l. fresh coconut flakes
  • 1/2 cup coconut milk
  • 1/2 cup cane or black rice vinegar
  • salt, freshly ground black pepper


Step 1
Peel and finely chop the onion, garlic and ginger. Chop the chili finely, removing the seeds if desired for less spiciness.
Step 2
Pour coconut flakes into a well-heated dry non-stick frying pan, fry over low heat, shaking, until golden brown, about 2 minutes.
Step 3
In a large bowl, combine half the coconut, ginger, onion, garlic, and chili. Pour in coconut milk, salt and pepper. Refrigerate for 15 minutes.
Step 4
In the meantime, cut the fish fillets into slices about 2.5 cm long and 5 mm thick.
Step 5
Put fish in vinegar and stir. Add coconut mixture, stir and refrigerate for 1 hour.
Step 6
Then arrange into bowls, sprinkle with the remaining coconut and serve.
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