Kinilaw Na Tanigue Filipino Version of Ceviche
Dive into the vibrant, zesty flavors of the Philippines with Kinilaw Na Tanigue, the Filipino version of ceviche that’s as refreshing as it is flavorful. This delicacy features fresh tanigue (Spanish mackerel) cured in white vinegar and tangy calamansi juice, then tossed with crunchy cucumbers, finely diced red onions, aromatic ginger, and a kick of green and red chilies. For those craving a creamy twist, a touch of coconut milk adds a luscious layer of richness to this dish. Perfect as an appetizer or paired with steamed rice for a light meal, Kinilaw Na Tanigue is a no-cook recipe that comes together in just 30 minutes, making it ideal for home cooks seeking both speed and sophistication. Whether you’re a fan of ceviche or curious to explore Filipino cuisine, this dish offers an irresistible explosion of fresh, citrusy, and spicy flavors.
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Recipe Information
Ingredients
- 500 grams Fresh tanigue (Spanish mackerel), cubed
- 1 cup White vinegar
- 0.25 cup Calamansi juice (or substitute with lime juice)
- 1 medium Red onion, finely diced
- 2 tablespoons Ginger, minced
- 2 pieces Green chili, thinly sliced
- 1 piece Red chili, thinly sliced (optional for extra heat)
- 1 small Cucumber, diced
- 0.25 cup Coconut milk (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Rinse the cubed tanigue fish under cold water and pat dry with paper towels.
Place the fish in a bowl and add the white vinegar. Mix gently to coat all the pieces, then let it sit for 10-15 minutes. This step partially 'cooks' the fish by curing it in the vinegar.
Drain the vinegar from the fish and gently squeeze the fish cubes to remove excess liquid.
In a large mixing bowl, combine the pre-cured fish, calamansi juice, red onion, ginger, green chili, red chili (if using), and cucumber. Mix gently but thoroughly to combine all the flavors.
Season the mixture with salt and ground black pepper, adjusting to taste.
If you prefer a creamier version, pour in the coconut milk and mix until well incorporated.
Cover the bowl and let the kinilaw rest in the refrigerator for at least 10-15 minutes to allow the flavors to meld.
Serve the Kinilaw Na Tanigue chilled as an appetizer or with steamed rice as a light meal. Enjoy!
Nutrition Facts
Calories |
231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 602 mg | 26% | |
| Total Carbohydrate | 7.2 g | 3% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.5 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 602 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
