Bangus Kinilaw Recipe | Filipino-Style Fish Ceviche by Fishta
Try this refreshing Bangus Kinilaw recipe! Fresh deboned milkfish marinated in vinegar, calamansi, and spices for a zesty, flavorful dish. Perfect as an appetizer or with rice!
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Colander
- Measuring cup
- Measuring spoon
- Spoon
- Stove
- Refrigerator
- Plate
Ingredients
- 500g Fishta Deboned Bangus, cubed
- ½ cup vinegar
- ¼ cup calamansi juice (or lemon juice)
- 1 small red onion, finely chopped
- 1 thumb-sized ginger, minced
- 1-2 pcs red chili (siling labuyo), chopped (adjust to spice level)
- 1 small cucumber, diced (optional)
- ¼ cup coconut cream (optional, for a creamy twist)
- ½ tsp black pepper
- Salt to taste
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