Kinilaw (pronounced [kɪnɪˈlaʊ] or locally [kɪˈnɪlaʊ] Malay pronunciation: [Kinilau], 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 or acidic fruit juices (usually citrus) to denature the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables.