Ingredients
- 1 pound Spanish mackerel (or tuna, skinned and deboned)
- 1 cup vinegar
- ½ lemon (or calamansi (Philippine lime/lemon), juice from)
- 2 inches fresh ginger (peeled and minced)
- 1 small red onion (minced)
- 2 Thais red chili (or green chili, sliced thin)
Nutrition Info Per Serving
Serving Size
4 ounce
Carbohydrates
6
g
Protein
23
g
Fat
7
g
Calories
194
Ever tried a Filipino ceviche? You've got to try it! Taste just one spoonful of this low-carb recipe for kinilaw (Filipino ceviche), and you will marvel how so much tasty flavor can be crammed into a single dish without wrecking your diet. Best of all, this low carb kinilaw (Filipino ceviche) recipe is so easy to whip up, a novice could make it. Ready to try the best low carb kinilaw (Filipino ceviche) you've prepared in your life? Read on!
Instructions
- Wash the fish meat and tap dry with paper towels. Cut into 1-inch cubes.
- Place the fish cubes in a bowl. Pour in the vinegar and the juice from lemon, or calamansi (if using). Season with salt and pepper. Add the ginger, onion, and chili. Toss gently until well blended.
- Cover and marinate for 1-3 hours in the fridge. The fish should lose its translucent and pinkish color and should turn whiter and opaque. This indicates that the fish has “cooked”.
- Transfer to a serving dish and eat immediately.