Tuna and Oyster Kinilaw

Preparation info
  • Serves


    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    Marinate the raw fish for only a few minutes to avoid “cooking” it in its citrus marinade (this is what differentiates the kinilaw from a ceviche, which is purposely “cooked”). This dish must be assembled quickly, just before serving, to showcase the freshness of the kinilaw and its contrast with the icy granita. It’s a perfect summer aperitif or intermezzo between courses.