How to Make Kinilaw na Dilis (Anchovies Ceviche)
One of the many variation of kinilaw na isda or ceviche is the kinilaw na dilis.
Prep Time1 hour hr 15 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Fish Recipes
Cuisine: Filipino
Keyword: anchovies, kinilaw na dilis
Servings: 3 servings
Calories: 126kcal
Author: Manny
- 1/2 kilo fresh small dilis anchovies
- 3 tbsp. calamansi juice
- 2 tbsp. minced ginger
- 1 tsp. vetsin or MSG
- salt to taste
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.
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. 