Kinilaw (Filipino Ceviche) by Anthony Trabasas

Name: Kinilaw (Filipino Ceviche) by Anthony Trabasas
Ingredients: 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)

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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,

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Cooking tools:

Spice grinder
Fine-mesh sieve
Grill
Chef's knife
Cutting board
Serving boat
Airtight container

Ingredients

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)