How to Make Kilawin na Isda (Fish Ceviche) in Basi Vinegar

Author:

I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.

Filipino kilawin na isda in basi vinegar
Dred Cuan

Kilawin na isda, or kinilaw na isda, is the Filipino version of the famous Peruvian fish ceviche. This dish is typically made with freshly caught raw fish marinated in citrus juices and seasonings. In this recipe, I used basi vinegar as an alternative for citrus juices such as lemon, lime, or kalamansi. Basi vinegar, which is made from sugar cane, is a famous vinegar from the Ilocos region of Northern part of the Philippines.

Author's Note: The quantities listed below are meant as guidelines. You may adjust the measurements up or down, as you like.

Raw fish

Cook Time


Prep time	Ready in	Yields
10 min	10 min	3 to 4 servings

Ingredients

500 grams isda (fish), deboned
1 cup basi vinegar
1/3 cup onion, chopped
1 tablespoon ginger, minced
Salt and pepper, to taste

Utensils

medium bowl
4 small bowls
chopping board
knife

Instructions

In a bowl, add all of the ingredients. Mix well to ensure that the marinade evenly covers the fish.
Refrigerate for around 2 hours to let all of flavors seep into the fish.
Serve and enjoy!

Tips and Techniques

For smaller fish, you may choose to leave the bones in.
Adjust the measurements of each ingredient as desired.
For flavor variations, combine the vinegar with citrus juice.
For a spicier dish, add chilies to the marinade.

Kilawin na isda (aka kinilaw na isda)
Dred Cuan

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