SteemFoods: Kinilaw nga Danggit (Cebu's Fish Ceviche)

Hello kumusta kayong lahat? I hope everything is great this wonderful Sunday.

Last night we went to the sea with my cousins and brother-in-law. I was able to catch some fish, crabs and tab sea shells. And for today's blog, I will be showing you how to make Kinilaw nga Danggit (rabbitfish) or Fish Ceviche. This will be my part 1. Because tomorrow, I will show you again another recipe of cooking crabs. I am happy cooking these dishes because these are fresh catch and my own catch!

Here are the ingredients I used for my kinilaw nga danggit:

Danggit (rabbitfish), cleaned, washed and sliced
3 tablespoons coconut/native vinegar
Salt to taste
1 pc onion, sliced
1 pc ginger, sliced
1 pc tomato, sliced
2 pieces lemonsito juice extract

How to prepare kinilaw nga danggit or fish ceviche:

First, you have to clean the fish by removing the fins using a scissor, removing the intestines, cutting the head and tails. Wash the fish with water.

Second, add vinegar to the fish and slightly squeeze the flesh to remove some of its juices.

Third, in a bowl add coconut vinegar to the fish, season with salt and add the sliced onion, ginger and tomatoes.

Lastly, to add a refreshing smell and taste to the kinilaw, squeeze 2 pieces of lemonsito to the fish.

Ready to serve!

Thank you so much for visiting my blog. Stay safe and have a nice day.