Kinilaw na Tanigue, also called kilawing tanigue, is a Filipino-style fish ceviche made from fresh tanigue (Wahoo) fillet cut into cubes and cured in a bright mixture of calamansi juice, minced ginger, chopped onion, hot chili, and seasonings.
Calamansi (Calamondin) is a small citrus fruit resembling a key lime. Its tart, slightly bitter juice is a staple souring agent in Filipino cooking and is ideal for preparing kinilaw or other forms of fish ceviche.
The most important factor in an excellent kinilaw is freshness. Use the freshest fish and calamansi you can find — the bright, clean flavors depend on quality ingredients. This recipe was prepared with market-fresh tanigue and freshly squeezed calamansi for the best result.
For the best texture and flavor, combine all the liquid and aromatics first so the fish absorbs them evenly. I mix the calamansi juice, salt, sugar, pepper, ginger, chili, and onion in a bowl, then pour the mixture over the cubed fish and toss to coat. Taste after a short cure and adjust salt or calamansi juice as needed before chilling.
Kinilaw na Tanigue is commonly served as an appetizer. While some enjoy it with rice, it’s traditionally offered on its own alongside a cold beer or liquor. The same basic method works well with other firm-fleshed fish like tuna.
Give this Kinilaw na Tanigue (Fish Ceviche) recipe a try and let me know how it turns out!
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Kinilaw na Tanigue Recipe (Fish Ceviche)
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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
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Squeeze the calamansi over a large bowl and strain the juice through a sieve to remove seeds.
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To the calamansi juice add sugar, ½ teaspoon salt, and ground black pepper. Stir until sugar and salt dissolve.
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Add minced ginger, chopped chili, and chopped onion. Stir briefly to combine the aromatics with the citrus base.
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Place the raw fish cubes in a large bowl and pour the calamansi mixture over them. Toss to coat and let sit for 10 minutes to begin curing.
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Taste and adjust seasoning: add more salt or calamansi juice if needed. Toss to combine, cover the bowl securely, and refrigerate for at least 3 hours to chill and finish curing.
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Serve chilled. Enjoy and share!
Nutrition Information
