Aklanon flavors
Kinilaw
The Visayan ceviche — ultra-fresh raw tuna or tanigue cured in coconut palm vinegar and calamansi, tossed with ginger, red onion, chilli, and sometimes coconut milk or lato seaweed. Bright, clean, and classic pulutan.
About this dish
Kinilaw is among the oldest cooking methods in the Philippines — archaeological evidence from Butuan suggests Visayans were 'cooking' fish in vinegar over a thousand years ago, long before Spanish contact. The word means 'to eat raw', and the technique relies on acid rather than heat: cubes of the freshest possible tuna, tanigue (Spanish mackerel), or malasugue (blue marlin) are bathed in coconut palm vinegar and calamansi, which firm and whiten the flesh, then tossed with ginger, red onion, fresh chilli, and salt. Visayan versions often add tabon-tabon (a native fruit traditionally used to tame the rawness) or a splash of coconut milk for richness, and on Boracay a tangle of lato sea grapes is a common companion. Because nothing masks the fish, kinilaw is the ultimate test of freshness — which is exactly why it tastes best straight from a paluto market. It's also the region's favourite pulutan, the savoury food eaten with cold beer.
Allergen information
Preparation methods may vary by restaurant. Always confirm with staff if you have severe allergies.
Where to try
Seafood paluto restaurants and D'Talipapa; local eateries across the island