Ingredients with Measurements:
- 1 kilogram fresh talakitok (skipjack tuna), sliced into bite-sized pieces
- 1 cup vinegar
- 1/2 cup calamansi juice
- 1 red onion, sliced thinly
- 1 thumb-sized ginger, sliced thinly
- 3-4 pieces red chili peppers, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup chopped cilantro
Special equipment needed:
- Mixing bowl
- Sharp knife
- Cutting board
Step-by-step instructions:
1. In a mixing bowl, combine the sliced talakitok, vinegar, calamansi juice, red onion, ginger, and chili peppers. Mix well.
2. Add salt and ground black pepper. Mix again.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to an hour.
4. Once ready to serve, add chopped cilantro and mix well.
5. Serve chilled.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4-6 people
Nutritional information:
- Calories: 180 kcal
- Carbohydrates: 5 g
- Protein: 25 g
- Fat: 6 g
- Sodium: 400 mg
Substitutions for ingredients:
- You can use other types of fresh fish such as tanigue (Spanish mackerel) or lapu-lapu (grouper) instead of talakitok.
- If calamansi juice is not available, you can use lemon or lime juice instead.
Variations:
- You can add diced tomatoes or cucumber for a refreshing twist.
- You can also add coconut cream for a creamier version.
Tips and tricks:
- Make sure to use fresh fish for the best flavor.
- Adjust the amount of chili peppers according to your preferred level of spiciness.
- You can also add a pinch of sugar to balance the acidity of the vinegar and calamansi juice.
Storage instructions:
- Store any leftover kinilaw na talakitok in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Kinilaw na talakitok is best served chilled and does not need to be reheated.
Presentation ideas:
- Serve kinilaw na talakitok in a clear glass bowl or platter to showcase its vibrant colors.
Garnishes:
- Garnish with additional cilantro leaves and sliced chili peppers for added color and flavor.
Pairings:
- Kinilaw na talakitok is best paired with steamed rice and a cold drink such as iced tea or soda.
Suggested side dishes:
- Serve kinilaw na talakitok with a side of grilled vegetables or a simple salad.
Troubleshooting advice:
- If the kinilaw tastes too sour, add a pinch of sugar to balance the acidity.
Food safety advice:
- Make sure to use fresh fish and clean all ingredients properly before preparing.
Food history:
- Kinilaw is a traditional Filipino dish that is similar to ceviche. It is believed to have originated in the Visayas region of the Philippines.
Flavor profiles:
- Kinilaw na talakitok is a refreshing and tangy dish with a hint of spiciness.
Serving suggestions:
- Serve kinilaw na talakitok as an appetizer or as a main dish for lunch or dinner.
Related Categories
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Region: Philippine