• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

Panlasang Pinoy logo

  • Recipes
  • Start Here
  • About
  • Contact
  • Privacy Policy
You are here: Home / Recipes / Kinilaw na Tanigue Recipe (Fish Ceviche)

Kinilaw na Tanigue Recipe (Fish Ceviche)

Posted on: August 12, 2016 by:Vanjo Merano | Updated on: September 2, 2018

Kinilaw na Tanigue or kilawing tanigue is a type of Filipino fish ceviche wherein Wahoo fish fillet is cut into cubes and cured in a mixture of calamansi juice, fresh ginger, onion, chili, and seasonings.

Kinilaw na Tanigue

Calamansi (which is scientifically known as Calamondin) is a small fruit that looks like key lime. This has a sour juice with a mild bitter taste. It is a popular souring agent in Filipino cuisine and one of the best ingredients when making Filipino fish ceviche or kilawin.

The key in making the best kinilaw is to choose the freshest ingredient. The fish that I used were fresh from the market. This was made when I was in the Philippines for a few weeks. I was too excited to make this dish using the freshest fish and calamansi (since I am deprived of fresh calamansi here in the Midwest).

Kinilaw na Tanigue Recipe

All the ingredients should be well blended. My technique is to combine all the ingredients in a bowl (except the fish) and stir everything until well blended. The mixture will be poured over the fish to absorb at the same time. Adjustments such as addition of salt and calamansi can be done later.

Kinilaw na Tanigue Recipe is considered as an appetizer dish. Although some people eat this with rice, it is best to be served as it is along with beer or liquor. This recipe can also be applied to other types of fish, such as tuna.

Try this Kinilaw na Tanigue Recipe (Fish Ceviche) Recipe. Let me know what you think!

Print Pin
5 from 1 vote

Kinilaw na Tanigue Recipe (Fish Ceviche)

Prep Time 3 hours
Cook Time 1 minute
Total Time 3 hours 1 minute
Servings 6
Author Vanjo Merano

Ingredients

  • 2 lbs. Tanigue Wahoo fish, fillet and cut into cubes
  • 2 thumbs fresh ginger minced
  • 8 pieces hot chili Thai chili or siling labuyo, chopped
  • 15 to 20 pieces calamansi
  • 1 medium red onion chopped into small pieces
  • ¼ teaspoon ground black pepper
  • ½ teaspoon sugar
  • Salt to taste

Instructions

  • Squeeze the juice out of the calamansi over a large bowl. Use a sieve to filter the seeds. Discard the seeds.
  • In the bowl with calamansi juice, add sugar, ½ teaspoon salt, and ground black pepper. Stir until the sugar and salt are diluted.
  • Add the ginger, chili, and onion. Stir for a few seconds until all ingredients are well blended.
  • Arranged the raw fish cubes in a large bowl. Pour the calamansi mixture. Toss until the fish cubes are coated. Let is stay for 10 minutes.
  • Toss one more time and taste. Add more salt if needed. You can also add more calamansi juice if needed. Toss to blend all the ingredients. Securely cover the bowl and place it inside the refrigerator. Let it chill for at least 3 hours.
  • Serve. Share and enjoy!

Nutrition

Serving: 6g

Tanigue Kilawin - fish ceviche

Related Post

Honey and Balsamic Glazed Mahi mahi Honey and Balsamic Glazed Mahi mahi is a healthy and delicious choice for lunch. This will even be better if paired with the good stuff such as brown ...
Sinigang na Bangus sa Bayabas Sinigang na Bangus sa Bayabas is a version of sinigang that makes use of ripe guava as the souring agent. Sinigang is a Filipino sour soup dish that c...
Alvin’s Oven Baked Sea Bass This is a shared recipe by Alvin This recipe is his entry to the ongoing Panlasang Pinoy Recipe Contest . Do you want to earn extra bucks for your rec...
Ginataang Yellow Fin Tuna Ginataang Yellow Fin Tuna is another version of fish cooked in coconut cream. I used yellow fin tuna fillet for this recipe. I got this fish frozen in...

Reader Interactions

Comments

  1. Fedelyn says

    August 12, 2016 at 7:15 pm


    Wow,sarap! Try ko to bukas…
    Thank you po sa recipe,

    Reply
    • Vanjo Merano says

      August 13, 2016 at 11:28 am

      You are welcome, Fedelyn. Please let me know the result.

      Reply
  2. Shiela says

    April 11, 2017 at 3:09 pm

    Has anybody tried making this?
    What is the equivalent of tanigue here in the US?

    Reply
    • Vanjo Merano says

      April 11, 2017 at 4:23 pm

      The closest that I got was the Wahoo fish.

      Reply
    • Jhoe Cinco says

      September 24, 2018 at 11:43 am

      Mackerel sir

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar


Recipe Categories

All Recipes

Latest Posts

Salisbury Steak with Mashed Potato
Homemade Pork Tocino Recipe
Pork Dumplings
Pork Adobo
Longevity Noodles with Chicken and Mushroom





Copyright © 2009 - 2018 · Panlasang Pinoy