Kilawin
 
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| Alternative names | Filipino ceviche, Kilawin, Lataven |
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| Course | Appetizer |
| Place of origin | Philippines |
| Serving temperature | Room temperature, cold |
| Main ingredients | seafood/meat/vegetables, vinegar, calamansi, onion, ginger, salt, siling labuyo, black pepper |
| Variations | Kilawen, Kilayen, Lawal, Biyaring, Kulao |
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Kinilaw (literally "eaten raw") is a raw seafood dish native to the Philippines, similar to ceviche. It is more accurately a cooking process that relies on vinegar to denature the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables. Meat-based kinilaw (usually known as kilawin) are more common in the northern Philippines and use blanched and lightly grilled meat (not raw).Kinilaw dishes are usually eaten as appetizers before a meal, or as finger food (pulutan) with alcoholic drinks.
The most common kinilaw dish is kinilaw na isda ("fish kinilaw") prepared using raw cubed fish mixed with vinegar (usually coconut vinegar or cane vinegar) as the primary denaturing agent; along with a souring agent to enhance the tartness like calamansi, dayap, biasong, kamias, tamarind, green mangoes, balimbing, and green sineguelas. It is flavored with salt and spices like black pepper, ginger, onions, and chili peppers (commonly siling labuyo or bird's eye chili).
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Wikipedia