Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Kinilaw Poke

This is poke meets kinilaw, a Filipino-style ceviche. The acidity of coconut vinegar and yuzu juice plays against creamy coconut milk, and with the addition of vanilla bean, black pepper, and ginger, it makes for an extremely aromatic mix. Find coconut gel at Southeast Asian grocery stores (look for it in cubed form), but if you’re unable to find it, you can substitute canned lychees, diced, or simply omit.


  • 3/4 cup coconut milk
  • 2 Tbs. coconut vinegar
  • 1/4 tsp. black pepper
  • 2 Tbs. yuzu juice
  • 1/2 tsp. sugar
  • 1/2 vanilla bean, seeds scraped
  • 3/4 lb. sashimi-grade mahi mahi, cut into 1/2-inch dice
  • 2 Tbs. Argumato lemon olive oil
  • 2 Thai chiles, thinly sliced
  • 1 2-inch piece fresh ginger, minced
  • 4 oz. coconut gel
  • 1/2 small red onion, thinly sliced
  • Maldon salt
  • Small fresh cilantro leaves, for garnish
  • Lime wedges, for serving


In a bowl, whisk together the coconut milk, coconut vinegar, black pepper, yuzu, sugar, and vanilla bean seeds. Add the mahi mahi, olive oil, chiles, ginger, coconut gel, and red onion, and stir to combine. Cover the bowl with plastic wrap, and chill for
30 minutes. Season with the Maldon salt. Transfer the kinilaw to a serving bowl. Garnish with the cilantro leaves, and serve with the lime wedges.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial