Pinoy Tuna Ceviche (Kinilaw na Tuna) Recipe

Serves/Makes: 4 – 6

Ingredients:

• 1 pound fresh sashimi-grade tuna meat, cubed
• 1 medium cucumber, sliced
• 1 medium radish, sliced
• 1 medium onions, sliced
• 1 tablespoon ginger, sliced thinly
• Juice of 3 calamansi (limes)
• 1 tablespoons vinegar
• 2 tablespoons soy sauce
• 2 red hot tiny pepper, crushed
• Salt to taste
• MSG (optional)

How to cook Pinoy Tuna Ceviche (Kinilaw na Tuna):

• Wash the tuna meat before slicing.
• Peel the radish, cucumber and ginger before slicing.
• In a bowl mix all ingredients and refrigerate about 30 minutes.
• Serve the Pinoy Tuna Ceviche (Kinilaw na Tuna) with rice. It is so good with wine or beer.

Notes:
The Pinoy Tuna Ceviche (Kinilaw na Tuna) is a very affordable dish. Delicious, simple, and easy recipe.

Comments:
Ceviche (also spelled as cebiche, seviche or cevice) is a form of citrus marinated seafood salad, popular in many Latin American countries, originating in the Viceroyalty of Peru.
Because the tuna does not require any cooking, the tuna must be really fresh (smells like the “sea” and a good color).

This recipe for Pinoy Tuna Ceviche (Kinilaw na Tuna) serves/makes: 4 – 6

The Pinoy Tuna Ceviche (Kinilaw na Tuna) recipe is adopted from The Philippine Cook Book.

Main Ingredient: Tuna 
Preparation Method: Marinated/Uncooked 
Cuisine: Filipino