Mango Kinilaw

On my recent trip to the Philippines, I ate kinilaw a lot. This is not a Filipino dish I grew up with. Kinilaw is often described as the Filipino version of ceviche. Fresh fish is "cooked" in a acidic mixture, typically vinegar and citrus juice, then combined with aromatics and seasonings. From Iloilo to Cebu City and Bacolod, I found myself seeking out different versions of this iconic Filipino seafood dish. Every restaurant seemed to have its own take, whether it was loaded with aromatics, extra sour, or packed with seafood. While I enjoyed all of them, the version that stuck with me the most was the kinilaw at Tatoy's in Iloilo.

What I loved about it was how simple and balanced it was. It didn't rely on a long list of ingredients. Instead, fresh fish, bright acidity, and the natural sweetness of mango worked together beautifully. That sweetness softened the sharpness of the vinegar and citrus while allowing the flavor of the fish to shine.

Inspired by that memorable meal, I created this Mango Kinilaw recipe. It's fresh, light, packed with flavor, and one of my favorite dishes to make during the summer months.

Ingredients

1 pound sushi-grade tuna, sliced

¼ cup coconut vinegar

1 ripe mango, sliced

1/4 red onion, thinly sliced

1 tablespoon grated ginger

1-2 Thai chilies, thinly sliced

Juice of 2 limes (or calamansi which I couldn’t find)

1 tablespoon fish sauce

1-2 teaspoons sugar

2-3 tablespoons coconut milk

Green onions, fried garlic, for garnish

1. Place the sliced tuna in a bowl and gently toss with the coconut vinegar. Let sit for about 5 minutes before draining. This quick vinegar rinse helps season the fish while adding the distinctive flavor found in many traditional kinilaw recipes.

2. In a separate bowl, whisk together: lime juice, fish sauce, and sugar. Stir until the sugar dissolves.

3. Add the tuna, mango, red onion, grated ginger, and Thai chili to a mixing bowl. Pour the dressing over the mixture and gently toss until evenly coated.

4. For a richer, creamier finish, drizzle the coconut milk over the kinilaw just before serving and gently fold it in. Garnish with green onions and fried garlic.

Perfect for warm-weather entertaining