Fresh Island Kinilaw (Tuna & Tanigue Ceviche)
Ancient Philippine ceviche made with sashimi-grade yellowfin tuna or Spanish mackerel cured briefly in pure coconut vinegar, calamansi juice, ginger, shallots, and rich fresh coconut cream.
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Why Fresh Island Kinilaw (Tuna & Tanigue Ceviche) is an Iconic Favorite
Pre-dating Spanish colonization by a thousand years, Kinilaw is the purest celebration of the archipelago's marine abundance. In Palawan, fresh catch is cured mere minutes before serving, preserving the pristine sweet firmness of the fish enhanced by fiery labuyo chili and coconut milk.
Where Fresh Island Kinilaw (Tuna & Tanigue Ceviche) is Offered
Verified restaurants, cafes, hotel dining, and local street stalls serving this specialty.
El Nido Boutique Art Cafe
Traditional Coconut Cream Tuna Kinilaw
₱320Fresh yellowfin tuna cubes marinated in native tuba vinegar with ginger, cucumber, and thick fresh coconut milk.
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