Kinilaw na Tanigue

This is our own version of Ceviche or what we locally known as 'kinilaw' we used Tanigue fish for our recipe. Ceviche is a popular appetizer in our town as this dish must be prepared fresh and raw to prevent food poisoning. We cured the fresh fish with vinegar and spice it up with chili's. A must try dish to highten up your appetite!

Ingredients:

1 kilo fresh tanigue fillet, cut into cubed
1/4 cup vinegar
6 gloves garlic, finely minced
1 large onion, chopped
1 cucumber, sliced
2 pcs chili pepper
3 tablespoons minced ginger
6 tablespoons calamansi or lime juice
salt and pepper to taste
3/4 cup vinegar for washing

Procedure:

1. In a bowl, combine cubed tanigue and vinegar then mix well.
2. Let stand for 2 minutes then drain vinegar.
3. Add the remaining ingredients then mix well.
4. Cover and refrigerate for 30 minutes. Serve chilled.