Kinilaw is Filipino raw-fish salad that's extremely popular in the Southern Visayas region. It's similar to a Ceviche and is served as a side dish, but is an excellent appetizer. It's refreshing, tasty and a great party dish.
Clean and cut fish into small cubes. Rinse the fish in water, drain.
Flash rinse the fish quickly in ½ cup vinegar, drain.
Add final ½ cup vinegar to the fish. Squeeze the citrus over the mix.
Add onion, ginger, garlic and salt (add salted egg and peanut and peppers if you want). Mix gently, scooping bottom to top; this prevents the crushing of the fish.
Leave in the fridge for at least an hour before serving.
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