Kinilaw na Tanigue Recipe (Filipino Fish Ceviche)
Kinilaw na Tanigue: A vibrant Filipino ceviche where fresh wahoo fish cubes are "cooked" in tangy calamansi juice, then enhanced with minced ginger, chopped chilies, and red onion. This refreshing appetizer balances bright acidity with subtle heat and aromatic notes, creating a perfectly cured seafood dish that showcases the Philippines' coastal culinary heritage. Traditionally served chilled as a starter or alongside cold beverages, it exemplifies the elegant simplicity of fish transformed purely by acid and aromatics, no heat required.
Ingredients
- 2 lbs. Tanigue Wahoo fish, fillet and cut into ½-inch cubes
- 2 thumbs fresh ginger minced
- 8 pieces hot chili Thai chili or siling labuyo, chopped
- 15 to 20 pieces calamansi or substitute with 8-10 limes
- 1 medium red onion chopped into small pieces
- ¼ teaspoon ground black pepper
- ½ teaspoon sugar
- Salt to taste
Instructions
- Prepare the marinade: Squeeze the juice from the calamansi into a large bowl, using a sieve to filter out seeds. Discard the seeds.
- Season the base: Add sugar, ½ teaspoon salt, and ground black pepper to the calamansi juice. Stir until the sugar and salt are completely dissolved.
- Add aromatics: Mix in the minced ginger, chopped chili, and diced red onion. Stir for a few seconds until all ingredients are well blended.
- Marinate the fish: Place the raw fish cubes in a separate large bowl. Pour the calamansi mixture over the fish. Gently toss until all fish pieces are well coated. Let it sit for 10 minutes at room temperature.
- Adjust flavors: Taste and adjust seasonings, adding more salt or calamansi juice if needed. Toss again to incorporate.
- Chill: Cover the bowl securely and refrigerate for at least 3 hours to properly cure the fish and allow flavors to meld.
- Serve: Present chilled in a decorative bowl as an appetizer or starter course.
Tips from Lola's Kitchen
- Freshness is crucial: Always use the freshest fish possible - this is non-negotiable for kinilaw. The fish should smell clean like the ocean with firm, translucent flesh.
- Pre-chill everything: For best results, chill your fish, bowls, and even your citrus fruits before preparation.
- Balance the acid: If the mixture is too sour, add a tiny bit more sugar to balance rather than diluting the marinade.
- Let it rest: While you can eat kinilaw after just 30 minutes of marinating, allowing it to rest for the full 3 hours develops a more complex flavor profile.
- Serve cold: Kinilaw is meant to be enjoyed cold - never at room temperature.
Tried this recipe?Let us know how it was!