Kinilaw na Tanigue (Fish Ceviche)

Kinilaw is a Filipino dish that is similar to ceviche of South America where raw fish and seafood are “cooked” in a souring agent and other spices.

While South America’s main sour agent are citrus juices, such as lemon or lime; Philippine’s Kinilaw uses vinegar and/or calamansi (also known as Philippine lime or calamondin).

One thing Kinilaw and Ceviche have in common is that because the preparation process is not cooked with heat, it must be prepared and consumed fresh not only to minimize the risk of food poisoning but is also the big key to making the most delicious dish, if prepared the same day it will be served.

Although in this recipe I used Tanigue (Spanish Mackerel), the type of fish to use can be replaced with tuna, tilapia, or indian anchovy (tuwakang) to name a few.

Other ingredients in preparing Kinilaw varies depending on the Philippine region although in time they became a part of local cuisine by incorporating regional flavors and styles. There may be a thousand and one kinilaw variations mainly because just like me, after tasting the different ways of preparing it, I usually experiment and inject my own preferences.

Growing up, my late mom usually prepared her version of kinilaw using “tuwakang” (also known as Indian or adult anchovy).  Her version was instead of using vinegar as the main sour agent, she used calamansi and added coconut milk. It tasted so heavenly! The coconut milk has a natural sweetness that balances the acidity of the citrus juice and mellows the heat of the chilies.  However, not only is  “tuwakang” much harder to find in a grocery store it is as well very time consuming and more delicate to debone compare to tanigue or tuna. I may still make it later…time will tell. J

For now, my family and friends enjoy my version of kinilaw na tanigue and I hope you will, too!

Ingredients:

·        ¾ kg Tanigue (Spanish Mackerel) belly, cleaned and washed

·        1 ½ cups white vinegar

·        2 thumb-size ginger peeled, washed and minced

·        1 medium red onion peeled, washed and chopped

·        2 small ripe tomatoes washed, cored, seeded and chopped

·        16 pieces calamansi (Philippine lime), washed, cut the top, squeezed and seeds discarded

·        2 pieces long green chili peppers washed, cut diagonally and partially seeded 

·        1 medium cucumber washed, partially peeled, cut in half lengthwise and sliced thinly - - - half portion to be added in the mixture and the other half to use as topping or garnish

·        1 stalk scallion / green onion washed and sliced diagonally

·        ½ teaspoon white ground pepper

·        1 teaspoon salt or to taste

·        ½ teaspoon sugar or to taste

·        1 large mango that just turned ripe but still firm, sliced

·        3 pieces bird’s eye chilies (siling labuyo), optional

Instructions

1.      Clean and wash the fish.  Pat dry with paper towels.

Note:  Ensure that your hands, all the kitchen tools being used and the surrounding area are cleaned and sanitized before and after the preparation process.

2.      Skin, debone and cut the fish meat into cubes. 

3.    Pour in enough vinegar to cover the fish cubes.  Cover and let it sit for 1 hour in the fridge.

4.    Meanwhile, prepare all the other ingredients, accordingly and set aside.

5.    After 1 hour, take out the marinated fish cubes from the fridge.  Drain and discard the vinegar.

       Note: The fish cubes should lose their translucent and pinkish color and they should turn whiter 

                 and opaque.  

6.    In a non-reactive bowl, carefully transfer the fish meat.

7.    Add in ginger, onion, tomatoes, half of the sliced cucumber, scallions/green onions, long green 

       chili peppers, white ground pepper, salt, sugar and calamansi juice.

8.    Toss gently until all ingredients are well combined.

9.    Cover and chill for 2 hours in the fridge before serving.

10.  Garnish/top with sliced mango, bird’s eye chilies and the rest of the sliced cucumber.

       Happy eating everyone!  

Tips

1.    This can be a meal on its own.

2.    Great pairing with boiled banana or any boiled root crops such as sweet potato (kamote) and 

       cassava (kamoteng kahoy).

3.    Kinilaw is common to be eaten with freshly steamed white rice.  

       However, this dish is more popular to be eaten as an appetizer a.k.a “pulutan” (a Tagalog term 

       for an appetizer taken with drinking an alcohol beverage).

4.    Remember, the type of fish to use can be replaced with tuna, tilapia, or indian anchovy 

       (tuwakang) to name a few.

Watch the video on how to make a Kinilaw na Tanigue:

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