Kinilaw

Kinilaw (pronounced [kɪnɪˈlaʊ] or [kɪˈnɪlaʊ], literally "eaten raw") is a raw seafood dish and preparation method native to the Philippines. It is sometimes also referred to as Philippine ceviche due to its similarity to the Latin American dish ceviche. It is more accurately a cooking process that relies on vinegar and acidic fruit juices (usually citrus) to denature the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables. Kinilaw dishes are usually eaten as appetizers before a meal, or as finger food (Tagalog: pulutan) with alcoholic drinks. Kinilaw is also sometimes called kilawin, especially in the northern Philippines, but the term kilawin more commonly applies to a similar lightly grilled meat dish.