Paitsihan

Paitsihan is a traditional Filipino dish originating from the Bicol region. It is a type of kinilaw, which is a Filipino dish prepared from raw fish cured in vinegar and spices. The name "paitsihan" itself refers to a specific type of fish, a mackerel, that is commonly used in its preparation. However, the dish can also be made with other types of firm, white-fleshed fish.

The preparation of paitsihan typically involves thinly slicing fresh, raw fish. The fish is then marinated in a mixture of vinegar, usually coconut vinegar, along with ingredients such as onions, ginger, chili peppers, and sometimes calamansi or other souring agents. Salt and pepper are added to taste. Unlike ceviche, where citrus juice is the primary curing agent, paitsihan relies on vinegar for its distinct tang.

The acidity of the vinegar denatures the proteins in the fish, changing its texture and opaque appearance, similar to cooking. The dish is often served as an appetizer or a light meal. Its flavor profile is characterized by a refreshing sourness, a hint of spice from the chilies, and the aromatic notes of ginger and onion. Paitsihan is best enjoyed fresh, immediately after preparation.