Kinilaw, literally "eaten raw", is a raw seafood dish and preparation method native to the Philippines. It is also referred to as Philippine ceviche due to its similarity to the Latin American dish ceviche. It is more accurately a cooking process that relies on vinegar and acidic fruit juices, usually citrus, to denature the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables. Kinilaw dishes are usually eaten as appetizers before a meal, or as finger food, or pulutan in tagalog, with alcoholic drinks.

The most common kinilaw dish is kinilaw na isda "fish kinilaw" prepared using raw cubed fish mixed with vinegar, usually coconut vinegar or cane vinegar, as the primary denaturing agent; along with a souring agent to enhance the tartness like calamansi, dayap, biasong, kamias, tamarind, green mangoes, balimbing, and green sineguelas. It is flavored with salt and spices like black pepper, ginger, onions, and chili peppers, commonly siling labuyo or bird's eye chili.
Fish are primarily used, ranging from tanigue or tangigue (Spanish mackerels, king mackerel, or wahoo), malasugi (marlins or swordfish), tambakol, bangus, shark, and anchovies. Other viands include shrimp, squid, clams, oysters, crabs, sea urchin roe, seaweed, jellyfish, shipworms (tamilok) or even beetle larvae.

Seafood must be fresh and properly cleaned, mitigating health hazards involved with consuming raw seafood. Some like squid, however, must be blanched to tenderize the flesh.

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