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.
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.
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
Happy eating everyone!
For recipes, visit : libertysculina...
#Kinilaw #KinilawNaTanigue #Appetizer #Pulutan #Ceviche #FishCeviche #RawFish #Seafood #Tanigue #Tangigue
Негізгі бет Kinilaw na Tanigue (Fish Ceviche)
Пікірлер: 46