How to Make Sinuglaw

5 from 1 vote

Sinuglaw is a bold and flavorful Filipino dish that combines the freshness of fish ceviche with the smoky richness of grilled pork, creating a perfect balance of tangy and savory.

Prep Time10

Total Time10

Course: Fish Recipe

Cuisine: Filipino

Keyword: fish ceviche, sinuglaw

Servings: 6 servings

Calories: 258kcal

Author: Manny

Ingredients

100 grams ginger julienne
100 grams onions julienne
25 grams leeks julienne
15 pcs bird's eye chili peppers minced
1/2 kilo fresh tuna fillet or blue marlin fillet cut into cubes
1/2 kilo pork chops seasoned with salt, pepper and calamansi
300 ml coconut vinegar
2 pcs native lime
1 pc tabon-tabon or 1/4 cup grated mature coconut
5 Tbsp coconut vinegar

Instructions

How to make sinuglaw:

Grill pork chops until well done. Slice into cubes and set aside.
In a small bowl, combine ginger, onions, leeks, chili pepper, fresh fish and grilled pork. Add in about 300 ml vinegar.
Cut native lime and squeeze the juice into the mixture.
In a separate bowl, scoop tabon-tabon into small pieces with a spoon. Add about 5 tablespoon vinegar.
Toss vinegar mixture into the sinuglaw mix. (In case you can't find tabon tabon , you can use use grated coconut. But the procedure is slightly different, you have to mix the grated coconut on the tuna fillet cubes before tossing it in the sinuglaw.)
Then mix all the ingredients together. Season with salt and pepper. Chill before serving.

Notes

Cooking Tips:

Use Only the Freshest Fish

Since sinuglaw uses raw fish, freshness is non-negotiable. Choose sushi-grade tuna or any firm white fish with a clean, ocean-like smell and vibrant color. If the fish smells overly “fishy” or looks dull, it’s best to skip it—freshness is the key to both flavor and food safety.

Grill the Pork Well, But Don’t Dry It Out

Aim for a nice char on the outside of your pork without overcooking the inside. Let the pork rest before slicing so the juices stay locked in and the meat stays tender. A juicy, smoky bite balances perfectly with the tangy kick of the cured fish.

Let It Chill Before Serving

After mixing all the ingredients, chill the sinuglaw for at least 30 minutes before serving. This helps the flavors meld and allows the vinegar to “cook” the fish evenly. A well-chilled serving also adds a crisp, refreshing contrast to the savory grilled pork.