Kinilaw Na Tanigue (Filipino Version of Ceviche)
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 kg skinned fresh sea bass, cubed to bite size pieces
- 29.58 ml finely minced garlic
- 236.59 ml white vinegar
- 88.74 ml lime juice
- 5 diced tomatoes
- 236.59 ml finely minced onion
- 44.37 ml finely minced gingerroot
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- jalapeno pepper
- 59.14 ml spring onion, minced
- salt and pepper
directions
- Marinate fish in vinegar for at least 30 minutes. Keep it in the refrigerator.
- Drain and mix with lemon juice and all other ingredients.
- Serve chilled.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Lurveeeeeeed this to bits PinayGourmet... :) I halve the recipe and subbed 2 pieces of siling labuyo (bird's eye chili peppers) to the bell peppers and added slices of grilled pork belly the last minute. With the added sinugbang baboy (grilled pork), we called this 'Sinuklaw' back home. And this tasted so good, me and my other Filipina friend actually gobbled it up in less than 3 minutes without batting an eyelid. :) Planning to make this again very soon. Yummmmmmm!!! Thanks for posting!!!
RECIPE SUBMITTED BY
I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer.
I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices.
I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.