Kilawin na Tanigue (Filipino Ceviche)
Filipinos love kinilaw as an appetizer or as a main course. In this dish, the tender texture of tanigue is infused with the sour freshness of calamansi and tamarind. Adding green chili, pepper and ginger gives off a surprisingly satisfying kick!

Ingredients
Marinated Tanigue Fish
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Tanigue,any fresh fish, sliced thin 200.0 g
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Vinegar 50.0 ml
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Salt, to taste
Dressing
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Water 50.0 ml
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Black Pepper, To Taste
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Ginger, fine julienne 10.0 g
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Green Chilli, fine julienne 5.0 g
Assembly
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Cherry Tomatoes, sliced half 25.0 g
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Red Bell Pepper , fine julienne 10.0 g
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Green bell pepper, fine julienne 10.0 g
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Scallions, sliced thin 2.0 g
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Leeks, sliced thin 5.0 g
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Coriander, chifonnade 2.0 g
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Calamansi Juice 20.0 ml
Preparation
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Marinated Tanigue Fish
10 minutes- In a bowl, mix the vinegar and the salt together, then add the fish.
- Let it marinate for 5 minutes only, drain and drain the liquid.
- Arrange on a plate.
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Dressing
15 minutes In a bowl, mix all ingredients together and let it macerate for 15 minutes. -
Assembly
10 minutes- Top the fish with the rest of the ingredients then drizzle with the calamansi juice.
- Spoon the dressing directly over the kilawin.
- Serve cold.