INGREDIENTS:
2 lbs. Tanigue/Wahoo fish (Spanish mackerel), fillet and cut into cubes
2 thumbs fresh ginger minced
8 pieces hot chili - Thai chili or siling labuyo, chopped
15 to 20 pieces calamansi (Philippine lime)
1 medium red onion chopped into small pieces
¼ teaspoon ground black pepper
½ teaspoon sugar
Salt to taste
KINILAW NA TANIGUE RECIPE
(FISH CEVICHE)
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. Arrange the raw fish cubes in a large bowl. Pour the calamansi mixture. Toss until the fish
cubes are coated. Let it sit 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!
Country/Culture: The Philippines
Meal Course: Snack
Difficulty:
Number of Servings: 6
Abigail Serbins
CHEF'S NAME
Prep Time Cooking Time
3 hours 1 min
Steps for Kinilaw Na Tanigue Recipe
6
