← Back to browse

Focused recipe

Kinilaw na Tanigue Recipe (Fish Ceviche)

Kinilaw na Tanigue or kilawing tanigue is a type of Filipino fish ceviche wherein Wahoo fish fillet is cut into cubes and cured in calamansi juice

Difficulty Expert
Time 1 min
Servings 6
Ingredients 8
Steps 6
Kinilaw na Tanigue Recipe (Fish Ceviche)
Cuisine not specified Updated 8/12/2016

Ingredients

Measured from the catalog payload.

  • 2 lbs tanigue fillet and cut into cubes
  • 2 ginger minced
  • 8 pieces hot chili chopped
  • 15 to 20 pieces calamansi
  • 1 red onion chopped into small pieces
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon sugar
  • salt

Instructions

6 cooking steps

  1. Squeeze the juice out of the calamansi over a large bowl. Use a sieve to filter the seeds. Discard the seeds.
  2. In the bowl with calamansi juice, add sugar, ½ teaspoon salt, and ground black pepper. Stir until the sugar and salt are diluted.
  3. Add the ginger, chili, and onion. Stir for a few seconds until all ingredients are well blended.
  4. Arranged the raw fish cubes in a large bowl. Pour the calamansi mixture. Toss until the fish cubes are coated. Let is stay for 10 minutes.
  5. Toss one more time and taste. Add more salt if needed. You can also add more calamansi juice if needed. Toss to blend all the ingredients. Securely cover the bowl and place it inside the refrigerator. Let it chill for at least 3 hours.
  6. Serve. Share and enjoy!

Catalog details

Useful for browsing and sync.

Fish No tags Public recipe Revision 1