Kinilaw

Kinilaw is a Filipino technique for curing raw fish, meat or vegetables in vinegar and citrus juice rather than cooking them with heat. The acid, most often coconut or cane vinegar paired with a souring fruit juice such as calamansi, key lime, tamarind or green mango, denatures the proteins of the raw ingredient much as heat would, firming its texture and turning it opaque. The technique is distinguished from Latin American ceviche by its characteristic pairing of vinegar with native Southeast Asian citrus and other acidic fruit juices, rather than citrus juice alone.