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5 from 4 votes

How to Make Sinuglaw

Sinuglaw is a combination of fish ceviche and grilled pork, mixed together to make a wonderful tasty dish.
Prep Time10 mins
Total Time10 mins
Course: Fish Recipe
Cuisine: Filipino
Keyword: fish ceviche, sinuglaw
Servings: 6 servings
Calories: 258kcal
Author: Manny


  • 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


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.┬áBut 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.