Ingredients for Kinilaw Na Tanigue Filipino Version Of Ceviche
- Sea Bass
- Garlic
- White Vinegar
- Lime Juice
- Diced Tomatoes
- Onion
- Gingerroot
- Red Bell Pepper
- Green Bell Pepper
- Jalapeno Pepper
- Spring Onion
- Salt And Pepper
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How to Make Kinilaw Na Tanigue Filipino Version Of Ceviche
- Clean and fillet 1 pound of fresh tanigue. Cut the fish into 1/2-inch thick slices.
- In a glass or ceramic bowl, gently toss the tanigue with 1/2 cup white vinegar. Ensure the fish is fully coated.
- Marinate in the refrigerator for at least 30 minutes, or up to 1 hour. (Do not marinate longer, as it could make the fish tough.)
- While the fish marinates, prepare the remaining ingredients: finely chop 1/2 cup red onion, 1/4 cup finely diced ginger, 1/2 cup chopped cilantro, 1-2 red chilies, thinly sliced (adjust to your spice preference), and 1/4 cup freshly squeezed calamansi or lime juice.
- After marinating, gently drain the excess vinegar from the tanigue.
- In a separate bowl, combine the drained tanigue, red onion, ginger, cilantro, chilies, and calamansi/lime juice. Gently toss to combine.
- Taste and adjust seasoning as needed, adding more calamansi/lime juice for extra tartness or a pinch of salt to enhance the flavor.
- Serve immediately chilled, garnished with extra cilantro sprigs if desired.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
9g
Fat
3g
Carbs
2g
