Fish Kinilaw
A Western Visayas province, Aklan is famous for its beautiful beaches, mangroves and mountainous landscapes. It is best known for its world-class tourist attraction, Boracay Island, which keeps both the Boracay Airport (or Godofredo Ramos Airport) in Caticlan, Malay, Aklan, and the Kalibo International Airport in Kalibo, Aklan very busy. Aklan is also quite famous for its Ati-Atihan Festival, which is held annually in the province, mainly in Kalibo. It’s a Mardi Gras-like festival featuring street dancers whose exposed skin has been colored black and garbed in colorful costumes.
The food component of Stopover Aklan comes in the form of an Aklan food festival held at Café Jeepney, where featured Aklanon chefs, including Chef Arlyn Conanan, prepared a number of Aklanon dishes to include in the daily lunch and dinner buffets. On opening day yesterday (March 5, 2013), there was a spread of appetizers – Fish Kinilaw, Ubod Atchara and Shrimp Kinilaw – and there was the Aklanon version of Bulalo at the soup station.
RECIPE
Prep time
Cook time
Total time
Author: Vanjo Merano
Serves: 3
Ingredients
- 10 ounces fresh (or fresh frozen) ahi tuna, cubed
- Juice from 3 pieces lemon
- 6 pieces Thai chili, chopped
- ¼ teaspoon garlic powder
- ½ teaspoon ginger powder
- ¼ teaspoon granulated white sugar
- ¼ teaspoon salt
- A dash of ground black pepper (optional)
Instructions
- Combine lemon juice, salt, garlic powder, ginger powder, and sugar. Mix well.
- Place the cubed ahi tuna in a large bowl. Pour-in the lemon mixture and gently toss until all the ingredients are well blended.
- Add the chopped chili and ground black pepper. Gently toss. Cover and place inside the fridge for at least 1 hour.
- Serve chilled. Share and enjoy!
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