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Tuna and Salmon Kinilaw

Recipe: Chef Allan Pineda

Flower petals and seaweed-based “caviar” add pops of colour and bright flavour to Allan’s raw fish dish, native to the Philippines. Unlike its citrus-dressed South American cousin (ceviche), kinilaw is marinated in coconut vinegar.


1 cup tuna
1 cup salmon
1 shallot
1 tsp ginger, finely grated
1 Thai chili, thinly sliced
2 Tbsp calamansi juice
1/2 cup coconut milk
1/2 cup cane vinegar
1 Daikon radish, thinly sliced (larger, mild-flavored winter radish)
1 Tbsp Kelp caviar
Salt and pepper to taste
3-6 individual edible flowers (Fresh Forage)
1 pkg pea shoots (Fresh Forage)


1. Slice tuna and salmon into 2” x 2” cubes (approximately 1/2” width)
2. In mixing bowl, combine fish, shallots, ginger, and fish with Thai chili and calamansi juice. Lightly mix to cover all ingredients.
3. Add vinegar and coconut milk, salt and pepper to taste.
4. Refrigerate (15 minutes). Place 3-4 slices of Daikon on plate. Alternate cubes of tuna and salmon (3 each) on top of radishes.
5. Top fish with Kelp caviar and garnish with pea shoots and edible flower petals.

Yield 4 servings

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