Discover the vibrant flavors of Kinilaw, the Filipino answer to ceviche and one of the country’s most iconic island dishes. This immersive 2-hour experience takes you from the lively market to hands-on preparation and tasting.

Kinilaw is a traditional Filipino dish of fresh raw seafood cured in natural acids like vinegar and calamansi juice. Long before refrigeration, coastal communities across the Philippines perfected this refreshing method of “cooking” fish without heat.

Unlike Latin American ceviche, kinilaw typically includes native coconut vinegar, calamansi (Filipino lime), ginger, red onions, chili, and sometimes creamy coconut milk for balance. Fresh tuna, tanigue (Spanish mackerel), or local reef fish are commonly used.