kinilaw na hamachi 🐟🍊 with cara cara oranges, kosho, burnt coconut, and a grilled black sesame cracker. Refreshing, acidic, balanced, and a great way to start your meal ✨ Kinilaw (pronounced kee-nee-law) is a traditional Filipino dish often referred to as Filipino ceviche—but it’s uniquely its own. At its core, kinilaw is made by marinating raw seafood in vinegar or citrus juice (like calamansi or dayap), which “cooks” the fish using acidity rather than heat. Every family has their version of kinilaw, and this is ours for the spring 💕🍊🥥🌴 📸: andrewimanaka #musangseattle #musangganggang #filipinofoodmovement #filipinofood #seattle #beaconhill #filipinotown #filipinofoodmonth #opentable #opentablereservations