1/4 kilo of yellow fin tuna fillets
a thumb-sized piece of ginger, peeled and sliced
1 red onion, thinly sliced
2 jalape√±o, cut diagonally into 1/4-inch thick slices
1 red or green bell pepper, diced
1 c. of vinegar
salt and pepper
Wash the fillets and trim any remaining skin and bones. Cut into one-inch cubes. Place in a glass bowl and sprinkle with salt and pepper. Mix well. Pour in the vinegar and mix well. Cover loosely and chill for about one hour.
Drain the fish. Add the kalamansi juice, chili peppers, bell pepper, ginger and onion. Mix well and chill for another 20 minutes. Mix well and serve cold.
Note: When eating kinilaw, remember to eat each piece of fish with a few pieces of onions as well. It makes the experience of eating kinilaw really memorable.
The featured recipe was created and prepared by veteran and seasoned cook, Ramon Gumapac. Ramon, a native of Batangas, has been cooking Filipino dishes for more than 15 years now. He is one of the cooks whipping up sumptuous native Filipino dishes at Island Pacific Supermarket.