Kinilaw is a Filipino-style ceviche, and I prefer to serve it straight away so you can experience the freshness of the fish. As it continues to marinade and "cook" in the vinegar, the texture of the dish will change. Other people prefer the dish when it has marinated for hours, so how you serve it is up to you.
750g good quality skinless snapper fillets, or use sashimi grade kingfish or tuna
4 tbsp coconut vinegar or rice vinegar
juice and rind of 2 limes
2 tsp castor sugar
½ tsp salt
1 tsp grated ginger
1 banana leaf
1-2 large red chillies, deseeded and finely diced
1 roma tomato, peeled, deseeded and finely diced
1 Lebanese cucumber, peeled, deseeded and finely diced
½ a red onion, peeled and finely diced
2 spring onions, light green part only, finely sliced
Using a very sharp knife cut the snapper fillets into 1cm cubes. In a small, non-reactive bowl combine the vinegar, lime juice and rind, sugar, salt and grated ginger. Trim the banana leaf to fit your serving plate, and wave it over a gas flame for a few seconds until it turns bright green and glossy.
Just before serving, combine the fish, chilli, tomato, cucumber, red onion, and spring onion and stir through the vinegar mixture. Transfer onto the banana leaf and serve immediately.