Kinilaw na Yellowfin Tuna is Yellowfin Tune ceviche in English. It involves cooking the fish flesh using acid.
Just recently, I just found out that I am already a member of People with Disability (PWD) and it’s because of my poor eyes.
According to ABS-CBN News, people like me will receive benefits under the Republic Act 9442 or the “Magna Carta for Disabled Persons, and for other Purposes.” All we have to do is bring in certificates from ophthalmologists noting of our conditions to local units, which, in my case, the Quezon City Hall.
This move by the government sounded funny, but it’s plausible. People with poor eyesight suffer a lot. One example is the expensive pair of eyeglasses.
Though I just had my eyeglasses a few years ago, I can say that this is hereditary. I thought of this because all of my siblings have bad eyes too. Well, blame it on my parents’ genes!
We, the children, inherited a lot from our parents. Unfortunately, I got my height from my father (damn!). However, not all. Our cooking skills are way inferior to our parents’. One best example is their ability to make ceviche without a slight stench.
Here is the Kinilaw na Yellowfin Tuna courtesy of my father.
- 1/2 kilo yellowfin tuna, washed and cubed
- 1/2 cup vinegar
- Juice from 10 pieces calamansi
- 2 cloves garlic, finely minced
- 2 tablespoons chopped ginger
- 1 medium bulb onion, chopped
- 2 green chilies
- salt and pepper to taste
- In a bowl season the yellowfin tuna with salt and pepper. Let it rest until all the salt dissolves.
- Add the vinegar and calamansi juice and let it sit for a couple of minutes.
- Mix so the mixture will cover the yellowfin tuna flesh. Repeat the process until the flesh turns white.
- Add the remaining ingredients and mix well.
- Garnish with more green chilies and serve.
My father told me that mixing and letting it set, and repeating the process several times will cook the flesh better.