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/

18 oz (around 36-48 slices) of tuna, cleaned, processed, and cut into 1 x 1 ½ inch pieces (½-inch. thick) (like sashimi)

¾ cup coconut cream

¾ cup coconut vinegar

1 tbsp calamansi (Philippine Lime) juice or Lime juice

½ cup tropea onions, small bulbs thinly sliced into rings (1/16-inch. thick)

½ cup birds eye chili -or- thai chili, thinly sliced into rings with core and seeds intact (1/16-inch. thick)

½ cup parsley leaves, extra small

½ cup ginger, cut into 1-inch, fine julienne strips

1 teaspoon coconut ash (see directions)

For the Coconut Ash

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.

Preparation

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.