Kinilaw

Kinilaw is the Filipino equivalent to ceviche. The word refers to both the meal and the method of preparation, which involves curing raw fish in vinegar and/or citric fruit juices. It's typically cooked with fish such as tanigue (wahoo), bangus, or tambakol (yellowfin tuna), but it can also be made with squid, shrimp, clams, and oysters.

Cubes of raw fish are combined with vinegar and a souring ingredient such as calamansi, kamias, or tamarind to make this dish. Before serving as an appetizer or bar chow, it is generally seasoned with ginger, onions, chili pepper, sugar, salt, and pepper.

When visiting the Philippines, you may hear the term kilawin. Kinilaw and kilawin are occasionally used interchangeably, however kilawin refers to a different but related meal. Kilawin is made by marinating cooked meats such as hog, goat, or cattle in a vinegar mixture, whereas kinilaw is fresh fish that has been cured in vinegar.