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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!

Kilawin na Tanigue (Filipino Ceviche)

Ingredients

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Marinated Tanigue Fish

  • Tanigue,any fresh fish, sliced thin 200.0 g
  • Vinegar 50.0 ml
  • Salt, to taste

Dressing

  • Knorr Sinigang Sa Sampalok Mix 800g 10.0 g
  • Water 50.0 ml
  • Black Pepper, to taste
  • Ginger, fine julienne 10.0 g
  • Green Chilli, fine julienne 5.0 g

Assembly

  • Cherry Tomatoes, sliced half 25.0 g
  • Red Bell Pepper , fine julienne 10.0 g
  • Green bell pepper, fine julienne 10.0 g
  • Scallions, sliced thin 2.0 g
  • Leeks, sliced thin 5.0 g
  • Coriander, chifonnade 2.0 g
  • Calamansi Juice 20.0 ml

Preparation

  1. Marinated Tanigue Fish

    10 minutes
    1. In a bowl, mix the vinegar and the salt together, then add the fish.
    2. Let it marinate for 5 minutes only, drain and drain the liquid.
    3. Arrange on a plate.

  2. Dressing

    15 minutes In a bowl, mix all ingredients together and let it macerate for 15 minutes.

  3. Assembly

    10 minutes
    1. Top the fish with the rest of the ingredients then drizzle with the calamansi juice.
    2. Spoon the dressing directly over the kilawin.
    3. Serve cold.