Kinilaw is a traditional Filipino dish made from raw fish or seafood that is cured in acidic ingredients, primarily vinegar or citrus juice. This method of preparation not only preserves the freshness of the seafood but also enhances its flavor. Common ingredients include tuna, mackerel, or shrimp, often mixed with onions, ginger, and chili peppers for added taste. Typically served as an appetizer or side dish, Kinilaw is popular in coastal regions of the Philippines, where fresh seafood is abundant. It reflects the country's rich culinary heritage and is often enjoyed with rice or as part of a larger meal, showcasing the vibrant flavors of Filipino cuisine.