In definition, Sutukil is a conventional style of cooking rooted from the Visayan culture. The word is a combination of three different types of cooking, particularly with fresh seafood. “Su” came from the word “sugba” or “to grill”. It’s easy as picking from the fresh seafood selection, grilling it, then eating it. “Tu” is from the word “tuwa” or “to stew”. Similar to the home-cooked Filipino food Tinola that we know, you simmer the seafood in broth and mix it with leafy vegetables. “Kil” stands for “kilaw” or “eating raw seafood”. Imagine raw fish or shrimp that’s soaked in vinegar, presented like a salad. This is our local sashimi.
Sutukil is a straightforward method without pretension. For seafood lovers, this is practically the best way of serving your seafood. No wonder it is so famous in the Queen City of the South a.k.a. Cebu.