Mom’s Kinilaw na Isda

Fish cured in vinegar and/or citrus juices, mixed with tomatoes, onion, ginger, cucumber and coconut milk. Spiced up by bird’s eye chili or long chili.Β 

Kinilaw na Isda (Fish Ceviche)-TheNotSoCreativeCook

Similar to Latin America’s Ceviche, Kinilaw na Isda is so popular in the Philippines and mostly eaten as an appetizer. I know that fresh fish is used, but some uses shrimp. This doesn’t involve cooking. The fish sliced in small pieces (or shrimp in some others) is cured in vinegar or citrus juices. It is then prepared with chilis, ginger, onions, cucumbers, tomatoes and calamansi juice. I guess that is the traditional way of serving it. In our family, it’s different. My Mom used to prepare it with a twist and not too citrusy. She adds freshly squeezed coconut milk.

I have made kinilaw na isda before, but not using my Mom’s version as I completely forgot how she made this. I was just surprised one day that I finally remember everything. Also, unlike others, we do not serve this as an appetizer. Rather, we serve this with rice and fried fish or grilled fish. πŸ˜€ We also use king fish and not the tuna fish.

Kinilaw na Isda (Fish Ceviche)-TheNotSoCreativeCook 2

I hope you like our version of Kinilaw na Isda of Fish Ceviche. And now, time for the recipe. πŸ˜‰

Kinilaw na Isda

  • Servings: 4
  • Difficulty: easy
  • Print


  • 2 large slices of king fish
  • 1 cup of white vinegar
  • 1 cup of coconut milk, freshly squeezed
  • 1 tbsp of ginger, chopped
  • 1/3 cup onion, chopped
  • 1/2 cup tomatoes, chopped
  • 1/2 cup cucumbers, sliced/diced
  • sliced chilis (bird’s eye chili or long chili), depending on how spicy you want you kinilaw to be
  • 7 calamansi, squeezed
  • 1 tbsp white vinegar
  • 1 tbsp white sugar
  • salt and pepper, to taste


  1. Wash and clean your fish.Β Slice your fish into cubes, scales and bones removed. Place in a container, add the vinegar and cover. Let sit for about 2 hours.
  2. Remove the vinegar from the fish. Wash with water and drain.
  3. Add the freshly squeezed coconut milk and the rest of the ingredients. Also, add salt and pepper according to your taste.
  4. Keep in the fridge for at least an hour.
  5. Serve as an appetizer or serve with warm white rice with grilled or fried fish.

It is crucial to use Calamansi instead of lemon or lime. But in case it is difficult for you to find Calamansi, you can play with lemon or lime. πŸ™‚


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I am sharing this atΒ Fiesta Friday #92, hosted by theΒ Amazing AngieΒ who is so excited to have a new laptop. Yay! πŸ˜€ And we are all going to select our faves for this week’s FF as we are all co-hosts! Enjoy, FF Friends! πŸ˜‰

I am also sharing this at

Kitchen Fun and Crafty Friday | Friday Favorites | Saucy Saturdays | Recipe of the Week | Happiness is Homemade | What’d You Do This Weekend? |Β Turn It Up Tuesday | Cook Blog Share | Tickle My Tastebuds Tuesday | Totally Terrific Tuesday |Β Showcase Your Talent Thursday |Β Lou Lou Girls Fabulous Party |

Featured at: What’d You Do This Weekend? #42


33 thoughts on “Mom’s Kinilaw na Isda

  1. I love seafood so this would be an ideal meal for me, it looks so good. Thank you for sharing with #CookBlogShare x

  2. I love ceviche, your mom’s recipe with the coconut milk sounds incredible! This is one of my favorites from What’d You Do This Weekend? and will be one of my features at tomorrow’s party πŸ™‚

  3. God this sounds so flavorful and refreshing. Great warm weather appetizer or tapas. Thanks for linking up to #SaucySaturdays.

    1. It was indeed. πŸ˜€ Thank you for taking the time to visit, Christine. I appreciate that a lot. I hope you are having a fabulous weekend. xx

  4. What a lovely dish!!! I may not be able to find king fish around here, and in case I don’t, I suspect substituting another white ocean fish would work well?

    I certainly have to try this — the coconut milk sounds great with this!

  5. Yummy I love this dish! I first had it the Fijian way and just could not stop eating it! There is something about the texture and flavour combination that is simply awesome! Thanks for sharing this recipe!

    1. Hmm, I haven’t heard of the Fijan way, but I searched and found out that it’s closer to my Mom’s version. Thank you for introducing me to it. Now I know that there are more various ways of making ceviche. πŸ™‚

  6. Your dish sounds very delicious, Jhuls! And I have been trying to add more fish in my diet, so I’ll keep this in mind. I once had a potted calamansi plant, but it croaked πŸ˜₯ But I think the flavor is close to key lime’s if I remember, so maybe I can use key limes.

  7. I love Kinilaw! Nice to know different variations of this dish. I don’t think my mom puts coco milk when she makes Kinilaw. Matry nga. πŸ™‚

    1. I love it more with coconut milk. I could eat cups and cups of rice if you’d put this in front of me. πŸ˜€ Thanks for stopping by, Shani. πŸ™‚ xx

  8. It’s crazy how our memories comes and goes, but this looks amazing. I enjoyed learning a little bit about Kinilaw na Isda. The fresh colors and flavors are so inviting as well. Happy FF, and I hope you have a wonderful weekend. πŸ˜€

    1. Sometimes, there is a family recipe that I keep on remembering, but no luck. Glad that I remembered this one. Thank you, Kaila. This was so refreshing as well. πŸ™‚ Thanks and have a lovely weekend, too. xx

  9. This looks delicous – I love it! What is king fish, though? I’ve not heard of it before, but then I haven’t really been out much πŸ˜‰

    1. Hmm, if I am not mistaken, it’s some kind of mackerel fish, but in king size. πŸ˜€ And it’s also similar with tuna fish, but unlike tuna fish, the color of the fillet of the king fish is white. I hope I did not confuse you. :/ I could never be a teacher. Hahaha! Thanks for stopping by, Ginger. xx

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