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2025-02-18T12:13:58Z

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	[[Category:Ceviche]]		[[Category:Ceviche]]
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			<gallery>
			File:Kinilaw_of_Northern_Mindanao.jpg\|Kinilaw
			File:Tabon-tabon,_a_native_fruit_used_for_kinilaw.jpg\|Tabon-tabon, a native fruit used for kinilaw
			File:Kagay-anon_Kinilaw.jpg\|Kinilaw
			File:Kinilaw_(Philippine_raw_fish_in_citrus_juices_and_vinegar).jpg\|Kinilaw
			File:Fish_kinilaw.JPG\|Kinilaw
			File:Vikings_Kinilaw,_At_Vikings_Megamall.jpg\|Kinilaw
			File:Ensaladang_Lato_(Seaweed_Salad)_-_Philippines_2.jpg\|Kinilaw
			File:Gatapusojf1764.JPG\|Kinilaw
			File:Camote_tops_(talbos_ng_kamote).jpg\|Kinilaw
			File:Ensaladang_kangkong_(morning_glory_salad,_Philippines).jpg\|Kinilaw
			File:Ensaladang_Pako_with_salted_egg.jpg\|Kinilaw
			</gallery>

Prab: CSV import

2024-02-26T04:14:06Z

CSV import

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'''Kinilaw''' is a traditional [[Filipino cuisine|Filipino]] dish, often considered as a type of [[Ceviche|ceviche]]. It is made from raw [[Fish|fish]] or [[Seafood|seafood]] marinated in [[Vinegar|vinegar]] or [[Citrus|citrus]] juices, and spiced with [[Chili pepper|chili peppers]], [[Onion|onions]], [[Garlic|garlic]], and [[Ginger|ginger]].

== History ==
The origins of Kinilaw are believed to date back to pre-colonial times in the [[Philippines]]. Early Filipinos used vinegar and salt to preserve their food, and this practice evolved into the preparation of Kinilaw. The dish is mentioned in the earliest known Filipino dictionary, the ''[[Vocabulario de la Lengua Tagala]]'' (1613), indicating its long-standing presence in Filipino culture.

== Preparation ==
The primary ingredient in Kinilaw is raw fish, typically [[Tuna|tuna]] or [[Mackerel|mackerel]], although other types of seafood such as [[Shrimp|shrimp]], [[Squid|squid]], or [[Clam|clams]] can also be used. The fish is marinated in vinegar or citrus juices, which "cooks" the fish without heat. This process, known as [[Denaturation (biochemistry)|denaturation]], changes the texture and color of the fish, making it firm and opaque.

The marinated fish is then mixed with chopped onions, garlic, ginger, and chili peppers. Some variations of the dish may also include [[Tomato|tomatoes]], [[Cucumber|cucumbers]], or other vegetables. The dish is typically served cold, often as an appetizer or a side dish.

== Variations ==
There are many regional variations of Kinilaw in the Philippines. In the [[Visayas]] region, for example, ''[[Tamilok]]'', a type of woodworm, is used instead of fish. In [[Davao City]], a version of Kinilaw called ''[[Sinuglaw]]'' combines grilled pork belly with the raw fish.

== Cultural significance ==
Kinilaw is more than just a dish in the Philippines; it is a part of the country's cultural and culinary identity. It is often served during special occasions and gatherings, and is a common fare in beach outings and picnics.

== See also ==
* [[List of raw fish dishes]]
* [[Filipino cuisine]]

[[Category:Filipino cuisine]]
[[Category:Raw fish salads]]
[[Category:Ceviche]]
{{food-stub}}

← Older revision		Revision as of 12:13, 18 February 2025
Line 23:		Line 23:
	[[Category:Ceviche]]		[[Category:Ceviche]]
	{{food-stub}}		{{food-stub}}
			<gallery>
			File:Kinilaw_of_Northern_Mindanao.jpg\|Kinilaw
			File:Tabon-tabon,_a_native_fruit_used_for_kinilaw.jpg\|Tabon-tabon, a native fruit used for kinilaw
			File:Kagay-anon_Kinilaw.jpg\|Kinilaw
			File:Kinilaw_(Philippine_raw_fish_in_citrus_juices_and_vinegar).jpg\|Kinilaw
			File:Fish_kinilaw.JPG\|Kinilaw
			File:Vikings_Kinilaw,_At_Vikings_Megamall.jpg\|Kinilaw
			File:Ensaladang_Lato_(Seaweed_Salad)_-_Philippines_2.jpg\|Kinilaw
			File:Gatapusojf1764.JPG\|Kinilaw
			File:Camote_tops_(talbos_ng_kamote).jpg\|Kinilaw
			File:Ensaladang_kangkong_(morning_glory_salad,_Philippines).jpg\|Kinilaw
			File:Ensaladang_Pako_with_salted_egg.jpg\|Kinilaw
			</gallery>

Kinilaw - Revision history

Prab: CSV import

Prab: CSV import