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Kinilaw na Tanigue (Cebu-style Kinilaw)
A refreshing and flavorful appetizer, this Cebu-style Kinilaw features fresh tanigue marinated in citrus and spices.
⏱️ 30 minutes • 👥 Serves 6 • 📊 Easy
Sangkap (Ingredients)
☐1 lb, thinly sliced Fresh Tanigue (or other firm white fish)
☐1/2 cup Calamansi Juice
☐1/4 cup Vinegar
☐1/2 medium, thinly sliced Onions
☐1 tbsp, minced Ginger
☐2-3 pieces, thinly sliced (adjust to taste) Siling Labuyo (bird's eye chili)
☐1 tsp Salt
How to luto (Cooking Steps)
1. In a bowl, combine calamansi juice, vinegar, onions, ginger, siling labuyo, and salt. Mix well, bes!
2. Add the sliced tanigue to the marinade. Make sure the fish is fully coated. Let it sit for at least 15 minutes to ‘cook’ in the acid. Pero wag masyadong matagal, ha? Baka ma-over-acidic!
3. Serve immediately. You can add some chopped tomatoes or cucumber for extra flavor and texture, if you want to be sosyal.
Tips
Use the freshest fish possible. The quality of the fish is super important for Kinilaw. And don’t be shy with the siling labuyo, unless you’re a scaredy-cat!
Luto Time: 30 mins
Serves: 6
Easy

Kinilaw na Tanigue (Cebu-style Kinilaw)

A refreshing and flavorful appetizer, this Cebu-style Kinilaw features fresh tanigue marinated in citrus and spices.

Menu
Sangkapsangkap list0/7 items
How to Cookhow to luto
1In a bowl, combine calamansi juice, vinegar, onions, ginger, siling labuyo, and salt. Mix well, bes!
2Add the sliced tanigue to the marinade. Make sure the fish is fully coated. Let it sit for at least 15 minutes to ‘cook’ in the acid. Pero wag masyadong matagal, ha? Baka ma-over-acidic!
3Serve immediately. You can add some chopped tomatoes or cucumber for extra flavor and texture, if you want to be sosyal.
Tipstips

Use the freshest fish possible. The quality of the fish is super important for Kinilaw. And don’t be shy with the siling labuyo, unless you’re a scaredy-cat!