Kinilaw (Filipino Ceviche) by Anthony Trabasas
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Kinilaw (Filipino Ceviche) by Anthony Trabasas
This delicious recipe was developed by a student of the Food and Finance High School, Anthony Trabasas, for the 2021 Food Education Fest.
For more information, please visit the Food Education Fund's website:
https://www.foodeducationfund.org/
Ingredients
Directions
Cut fresh coconuts in half while keeping the flesh intact.
Over wood fire, char coconut halves until flesh is burnt. Let it cool.
Once cooled, carefully remove outer husk from the coconut flesh.
In a spice grinder, grind the flesh to a fine powder.
With a fine mesh sieve, sift powder into a container.
Arrange slices of tuna on serving boat.
Pour in coconut vinegar and calamansi/lime juice over fish.
Drizzle coconut cream over tuna and vinegar + juice mixture.
Place tropea onions, chili, ginger, and parsley on top of the fish.
Dust everything with Coconut Ash.
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Ingredients
Directions
Cut fresh coconuts in half while keeping the flesh intact.
Over wood fire, char coconut halves until flesh is burnt. Let it cool.
Once cooled, carefully remove outer husk from the coconut flesh.
In a spice grinder, grind the flesh to a fine powder.
With a fine mesh sieve, sift powder into a container.
Arrange slices of tuna on serving boat.
Pour in coconut vinegar and calamansi/lime juice over fish.
Drizzle coconut cream over tuna and vinegar + juice mixture.
Place tropea onions, chili, ginger, and parsley on top of the fish.
Dust everything with Coconut Ash.