Similar to the Peruvian dish ceviche, Hinava is a raw fish dish. It originates from Sabah’s Kadazan Dusun tribes. The fish is marinated in lime and served with red chilli, ginger, shallots, Bambangan seeds, and sometimes sliced bitter gourd or prawns. Mackerel is the traditional fish used in this food of Sabah, which is locally called Hinava Sada Tongii. While Hinava can be eaten as an appetizer, it’s usually the main course served with rice.
Hinava
