- 1 pound of ahi tuna filet, cut into cubes
- 2 thumb-sized pieces of of ginger, minced
- 1 large red onion, minced
- 1 large cucumber, peeled then thinly sliced
- 6 ‐ 7 pieces of red radish, peeled then thinly sliced
- 1 1/2 cup of vinegar
- 1/2 cup of calamansi juice
- 1 ‐ 2 tablespoons of red chilies, minced
- 1 teaspoon of sugar
- 1 teaspoon of salt
- freshly ground black pepper to taste
- Place the cubed tuna in a colander or bowl you can easily drain.
- Pour about half of the vinegar over the meat while gently tossing it.
- Drain all the vinegar immediately once all the meat has been coated with the vinegar.
- Now combine all the ingredients (except salt and pepper) together in a large mixing bowl.
- Stir and toss everything until it is well blended.
- Adjust the flavor with a little salt and pepper to your preference.
- Serve immediately.
Remember that the acidity from the vinegar and calamansi juice will “cook” the tuna, turning it from red in color to white. This happens pretty fast too. Once this happens the meat tends to get softer and less palatable. Because of this, kinilaw does not keep well. So be sure you have enough guests available to consume it all and try to eat it fairly quickly. You can substitute lemon juice for the calamansi juice, if needed. Also, if you or any of your guests are sensitive to spicy food, do not include the chilies.