One of the many variation of kinilaw na isda or ceviche is the kinilaw na dilis. Compared to ceviche that uses tuna, tanigue or other more expensive kind of fish, kinilaw na dilis or anchovies ceviche uses cheaper but tasty anchovies that are abundant. Almost everyday you can see anchovies sold in wet markets.
Kinilaw na Dilis: A Simple Yet Flavorful Filipino Classic
Growing up in a coastal town in Batangas, my summers were filled with the scent of the sea and the bustling energy of the local wet market. Every morning, fishermen would unload their fresh catch, and my Uncle Nestor would always come home with a basket of glistening silver anchovies. “Mas masarap ‘pag bagong huli!” he would say with a grin, knowing exactly what dish he wanted my Aunt Linda to prepare—kinilaw na dilis.
A Humble Yet Beloved Dish
Among the many variations of kilawin, this dish stands out because of its simplicity. Unlike ceviche that features tuna or tanigue, this version uses anchovies, which are not only more affordable but also pack a bold, briny taste that pairs well with the bright acidity of vinegar. Almost every Filipino wet market sells these tiny fish, making them an accessible choice for a quick and satisfying dish.
I remember my cousin Marites once asked why kinilaw dishes always needed vinegar. “Para maluto ang isda nang hindi ginagamitan ng apoy,” my aunt explained. The acid in the vinegar “cooks” the fish by breaking down proteins, turning the translucent flesh opaque while enhancing its delicate flavor.
Choosing the Freshest Ingredients fro Kinilaw na Dilis
When making anchovy ceviche, freshness is key. My grandmother always told me that fresh fish should have bright, clear eyes and a firm body. If the fish smells overly fishy, it’s best to pass.
The first step is to clean the anchovies properly. Some prefer to remove only the heads, while others, like my Aunt Linda, fillet the larger ones to make the texture smoother. Washing them thoroughly and draining them well ensures the dish is clean and free from unwanted fishy odors.
The Secret to a Perfect Kinilaw na Dilis
The beauty of this dish lies in the balance of flavors. The combination of coconut vinegar, calamansi juice, ginger, onions, and chili peppers creates a delightful medley of tanginess, spice, and a hint of sweetness. Vinegar not only “cooks” the fish but also eliminates any strong odors, while ginger adds warmth and a subtle peppery kick.
Letting the mixture sit for at least an hour allows the flavors to meld beautifully. I remember the first time I impatiently took a bite too soon—it was good, but not quite there yet. My mother chuckled and told me to wait. True enough, after an hour, the taste was noticeably smoother and more harmonious.
Serving and Storing Your Dish
This dish is best enjoyed chilled, making it an ideal pulutan or refreshing appetizer, especially during warm weather. Garnishing it with chopped spring onions adds a mild crunch and a pop of color. If not serving immediately, storing it in the refrigerator keeps it fresh and crisp.
I often think back to those lazy Sunday afternoons when our family gathered around a small wooden table by the beach. A plate of kinilaw sat at the center, surrounded by steaming cups of rice and bottles of ice-cold soda. Laughter and stories filled the air as we enjoyed this simple yet deeply satisfying dish. It’s amazing how something so humble can bring so much warmth and nostalgia.
The Cultural Legacy of Kinilaw
Kinilaw is more than just a dish—it’s a reflection of Filipino coastal life, where fresh seafood is celebrated in its purest form. Historical accounts suggest that early Filipinos were already enjoying kinilaw long before Spanish colonization, making it one of the country’s oldest culinary traditions.
To this day, variations of this dish can be found across the Philippines. In Davao, people love adding tabon-tabon, a native fruit that further neutralizes the fishy smell. In Visayas, some mix in coconut milk, creating a richer, creamier version. But no matter how it’s made, kinilaw remains a testament to our love for fresh, vibrant flavors.
A Dish That Feels Like Home
Whenever I make kinilaw na dilis now, I think of my uncle’s early morning market trips and my grandmother’s gentle reminders about freshness. It’s a dish that brings me back to my roots, reminding me of home, family, and the simple joys of good food. So if you find yourself craving something light, flavorful, and easy to prepare, give this classic a try. Who knows? It might just become your new favorite, too.
How to Make Kinilaw na Dilis (Anchovies Ceviche)
Ingredients
- 1/2 kilo fresh small dilis anchovies
- 3 tbsp. calamansi juice
- 2 tbsp. minced ginger
- 1 tsp. vetsin or MSG
- salt to taste
Instructions
How to make Kinilaw na Dilis
- Cut off head of dilis. Wash very well. Drain. If the anchovies are large, you can fillet them. Add all seasonings.
- Let stand for 1 hour and serve. Garnish with chopped spring onions.
- Store in refrigerator if not to be served at once.
Notes
Cooking Tips:
Use the Freshest Anchovies for the Best Flavor
The key to a delicious kinilaw na dilis is using the freshest anchovies you can find. Fresh fish should have clear eyes, a firm body, and a clean, briny smell without any strong fishy odor. If the fish is not fresh, it can result in a mushy texture and an overly fishy taste that vinegar alone cannot fix.Let the Vinegar Do Its Work
Vinegar is not just for flavor—it “cooks” the fish by breaking down proteins and eliminating any unpleasant fishy odors. Allow the anchovies to sit in vinegar for at least an hour to fully absorb the tangy goodness and develop the perfect texture. Rushing this step can leave the fish tasting too raw and lacking the signature balance of acidity and freshness.Balance the Acidity with Aromatics and Spice
Adding ingredients like ginger, red onions, and chili peppers enhances the overall taste of anchovy ceviche. Ginger helps neutralize any lingering fishiness, while onions add a subtle sweetness and crunch. A bit of chili brings heat, elevating the dish’s flavors without overpowering the natural brininess of the anchovies.
