Tuna Kilawin, also known as Kilawing Tuna, is a Filipino dish in which cubed fresh tuna is combined with vinegar, lemon, or calamansi and chilled until the vinegar or citrus juices gently cook the fish. In the Philippines, tuna kilawin is served as an appetizer, but it is also a favourite pulutan among beer drinkers.
Tuna Kilawin can be prepared in a variety of ways. Because it involves fewer ingredients and is very straightforward to prepare, this Easy Tuna Kilawin Recipe is one of the simplest and easiest. For this Tuna Kilawin Recipe, I used lemon, but you may also use calamansi or lime as alternatives.
The right fish-to-citrus-juice ratio and the amount of time spent curing the fish are the keys to a successful tuna kilawin. We should have enough citrus juice to cure the fish and keep it in the fridge for at least 3 hours, though you can leave it in the fridge overnight if you want it entirely cured. It's also a good idea to serve this meal cold so that it stays fresh and delicious.
You might be wondering where the fish comes from. Fresh frozen tuna should be available in the frozen seafood section of your local supermarket. If you live near the sea, fresh ahi tuna is almost always accessible — and fresh is always better.