Kinilaw Filipino Ceviche with Coconut Milk Recipe


Coconut milk 1/3 Cup (5.33 tbs)
Fresh ginger 1/2 Teaspoon
Thai chilies 3 , thinly sliced
Purple onion 1/3 Small , thinly sliced
Sushi grade tuna steak 3/4 Pound , cut into small chunks
Cane vinegar 1/2 Cup (8 tbs)
Lime juice 1 1/2 Tablespoon
Other ingredients



1. Whisk together coconut milk, ginger, thai red chilies and onion together.

2. Pour vinegar and lime juice over the fish and let it sit there for 5 to 10 minutes.

3. Pull the fish out and pour the coconut mix over the fish. Mix it well.


4. Place the fish with the coconut mix on a serving dish.

Recipe Summary

Servings: 3

Nutrition Facts

Serving size

Calories 238Calories from Fat 108

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 48 mg2%

Total Carbohydrates 3 g1%

Dietary Fiber %

Sugars 1 g

Protein 27 g54%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet