Kinilaw na Tanigue: A Filipino Ceviche Delight
Kinilaw na Tanigue: A Filipino Ceviche Delight
Contents
Kinilaw na Tanigue is a traditional Filipino ceviche made with fresh Wahoo fish fillet, cured in a mixture of calamansi juice, ginger, onions, chili, and seasonings. This dish is typically served as an appetizer or “pulutan” (finger food) paired with beer or liquor. Its vibrant flavors and simplicity make it a beloved dish in Filipino cuisine.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Ingredients
- 2 lbs. Tanigue (Wahoo fish), fillet and cut into cubes
- 2 thumbs fresh ginger, minced
- 8 pieces Thai chili or siling labuyo, chopped
- 15 to 20 pieces calamansi (juice extracted)
- 1 medium red onion, chopped
- ¼ teaspoon ground black pepper
- ½ teaspoon sugar
- Salt to taste
Instructions
- Extract the juice from calamansi using a sieve to remove seeds. Discard the seeds.
- In a large bowl, mix calamansi juice, sugar, ½ teaspoon salt, and ground black pepper. Stir until well blended.
- Add minced ginger, chopped chili, and onion to the mixture. Stir until evenly combined.
- Arrange the raw fish cubes in a separate bowl. Pour the calamansi mixture over the fish and toss gently to coat. Let it marinate for 10 minutes.
- Taste and adjust seasoning by adding more salt or calamansi juice if needed. Toss again to blend.
- Cover the bowl securely and refrigerate for at least 3 hours to let the flavors meld and the fish cure.
- Serve chilled as an appetizer or accompaniment to rice.
Tips and Notes
- Always use the freshest fish available for the best results.
- If Tanigue is unavailable, substitute with tuna, mackerel, or red snapper.
- For a tangier flavor, add Knorr Sinigang sa Sampalok Mix to the marinade.
- Store leftovers in an airtight container in the refrigerator for up to 24 hours.
FAQ
What is Kinilaw na Tanigue?
Kinilaw na Tanigue is a Filipino ceviche made with raw Wahoo fish cured in calamansi juice, ginger, onions, and chili.
Can I use other types of fish?
Yes, tuna, mackerel, or red snapper are great alternatives to Tanigue.
How long does it take to prepare Kinilaw na Tanigue?
Preparation takes about 20 minutes, but the dish requires at least 3 hours of chilling time to cure properly.
Is it safe to eat raw fish in Kinilaw?
Yes, the acidity of calamansi juice and vinegar “cooks” the fish by denaturing its proteins, making it safe to consume.
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