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500 grams tuna fillet, cubed
¾ cup vinegar (for washing)
1 cup coconut milk
1/3 cup vinegar
2 pieces siling labuyo, chopped
1 tablespoon ginger, minced
2 pieces red onion, minced
Salt and pepper to taste
5 tablespoons rice vinegar
1 teaspoon sugar
1 teaspoon salt
2 tablespoons seasoned nori strips, chopped
1 cup cooked rice

Avocado, sliced
Mango, cubed
Singkamas, julienned
Chicharon bits
Spring onion, chopped


  1. Add ¾ cup of vinegar to the tuna fillet cubes. Mix well and let stand for 2 minutes. After, drain the vinegar.
  2. Then add the coconut milk, vinegar, sili, ginger and onion. Season with salt and pepper. Refrigerate.
  3. Combine the rice vinegar, sugar, salt, nori strips and cooked rice. Set aside.
  4. Assemble: In a bowl, make a mound of seasoned rice. Top it with kinilaw. Decorate with toppings of avocado, mango, singkamas and chicharon.

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