inthekitchen
Tuna and Salmon Kinilaw
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.
INGREDIENTS
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
12
ciao! / feb/mar / two thousand eighteen
Salt and pepper to taste
3-6 individual edible flowers
(Fresh Forage)
1 pkg pea shoots (Fresh Forage)
METHOD
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).
5. Place 3-4 slices of Daikon on
plate. Alternate cubes of tuna
and salmon (3 each) on top of
radishes.
4. Top fish with Kelp caviar and
garnish with pea shoots and
edible flower petals.
Yield 4 servings