kilawin

Kilawin is a Filipino dish of raw fish marinated in vinegar, onions, and other seasonings. It is considered the Filipino equivalent of ceviche, although the marinating process and specific ingredients can differ. The name "kilawin" itself is derived from the Tagalog word "kilaw," meaning "to eat raw."

The most common type of kilawin uses fresh fish, such as tuna, tanigue (Spanish mackerel), or lapu-lapu (grouper). The fish is typically cut into bite-sized cubes and then combined with a marinade. The primary acidic component is usually vinegar, often cane vinegar or coconut vinegar. Other common ingredients include finely chopped onions, ginger, and chili peppers for heat. Salt and pepper are used for seasoning. Some variations may include coconut milk, giving it a creamier texture and a milder flavor.

Kilawin can be prepared and served immediately after marinating, or it can be allowed to sit for a short period to allow the flavors to meld. It is a popular appetizer or main course in the Philippines, often served with rice. The dish's popularity stems from its refreshing taste, which is a welcome contrast in the tropical climate, and its simplicity in preparation. Regional variations exist, with some areas adding ingredients like taro leaves or using different types of seafood.