Fish Kilawin

Fish Kilawin (Fresh Tanigue salad)

Philippines’ kilawin is very popular and really fits everyone’s palate. It is similar to the Mexican ceviche or Italian crudo. It’s a raw fish salad that is always eaten as an appetizer but can also be consumed as the main course. We normally use Tanigue fish(Spanish mackerel) but tuna is also doable as some other seafood like shrimp or oysters. Hawaiians have their own version as well which is called “poke”, but it’s more on a sweeter side since sesame oil and soy sauce is used for the ingredients. They also use dried seaweeds and sesame seeds.  Our Kilawin has more sharp flavor due to vinegar and calamansi/lemon/lime juice is used, and is made spicy most of the time. You can never go wrong with this. It’s healthy and It is so easy to make!

Prep Time: 15-25 minutes
Cooking Time: 0
Servings: 4-6


  • 1 pound yellowfin tuna, cut into 1-inch cubes
  • 1/2 cup palm or white vinegar
  • 1 small white onion, sliced
  • 1 head garlic(sliced)
  • 4 slices fresh ginger(thin julienne cut)
  • 1 jalapeno(deseeded and sliced into rings or slanted)
  • 1-2 red chili peppers
  • 2 tbsps. cup lemon or lime juice
  • 1 tsp Himalayan salt
  • 1 tsp ground black pepper
  • Cilantro or green onion leaves for garnish


  • Cut up tuna in cubes(1/2 inch by 1 inch)
  • Mix all the ingredients together(leave few pcs of jalapeno for garnish)
  • Refrigerate for 2-3 hours or can be done the night before
  • Sprinkle the garnishes on top
Fish Kilawin (Fresh Tanigue salad)


  • I know some people would not like it because of it’s pungent smell and flavor but I would normally add Apple cider vinegar for about 1-2 tbsps. This gives it more kick
  • If you want to learn the recipe for “poke”, as well as the “octopus salad” check out my recipes and it’s under the Seafood category
  • Avocados can be added too(optional)

“Cookery is not chemistry. It is an Art. It requires instinct and taste rather than exact measurements”. – Xavier Marcel Boulestin (French Chef)

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