Chefs Allan Pineda and Jeremy Senaris
Contemporary Filipino cuisine menu
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.
1 cup tuna
1 cup salmon
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
Salt and pepper to taste
3-6 individual edible flowers (Fresh Forage)
1 pkg pea shoots (Fresh Forage)
- Slice tuna and salmon into 2” x 2” cubes (approximately 1/2” width)
- In mixing bowl, combine fish, shallots, ginger, and fish with Thai chili and calamansi juice. Lightly mix to cover all ingredients.
- Add vinegar and coconut milk, salt and pepper to taste.
- Refrigerate (15 minutes).
- Place 3-4 slices of Daikon on plate. Alternate cubes of tuna and salmon (3 each) on top of radishes.
- Top fish with Kelp caviar and garnish with pea shoots and edible flower petals.
Yield 4 servings