Kinilaw na Tanigue Recipe (Fish Ceviche)

Happy Saturday Everyone, and it's cooking time!

I wake up in the morning, thinking of what foods to cook for today. I saw my sister who is already preparing her ingredients for our lunch. She was about to cook a Singing na Salmon. So, since she is already prepared for our menu, I should go to my next plan. I remember last Sunday, I told to my father to help me prepare and teach me on how to make a Kinilaw.

Kinilaw na Tanigue is consider as an appetizer dish for the Filipino. Not just Tanigue Fish are applicable for this kinilaw, it can be Tuna and other fish that can cut into cubes. Some people eat this with rice but others eat this along with beer and can be a "pulutan" our term.

Kinilaw na Tanigue Recipe:

1. Tanigue Fillet Fish cut into cubes
2. Minced fresh ginger
3. Red Chili / Siling Labuyo
4. Calamansi
5. Red Onion chopped into small pieces
6. Salt to taste
7. Vinegar

This recipe is such an easy way to do since all you have to do is to mix all the ingredients together.

Since everything is already cut per their required size, you have to mix first the tanigue fish into vinegar to remove the "lansa". As per my father you have to mix it in 3 times to make it super tastiest.

After mixing in the vinegar, you have to filter it in the strainer. and then if you may start mixing all the ingredients together. Mix the fillet fish, calamansi juice, onion, ginger and vinegar into a bowl.

Removing the excess vinegar is important in order to get the target taste. Then you need to add small amount of Salt and a red chili to add some spicyness of the Kinilaw.

Toss to blend all the ingredients. and securely cover it with plate and put this in a freezer for 3 hours.

All done. That's it :) Very easy......

Try this Kinilaw na Tanigue! Hope this helps you guide an easy way of making kinilaw.

Thank you and have a happy weekend everyone.

God bless!