Kinilaw na Tanigue (Fish Ceviche)

Ingredients for Kinilaw na Tanigue (Fish Ceviche)

• 2 lb tanigue (wahoo), filleted and cut into cubes
• 2 thumbs fresh ginger, minced
• 8 Thai chillies or siling labuyo, chopped
• 15–20 calamansi
• 1 medium red onion, finely chopped
• 1/4 tsp ground black pepper
• 1/2 tsp sugar
• Salt, to taste

How to cook Kinilaw na Tanigue (Fish Ceviche)

1. 1.Squeeze calamansi into a large bowl through a sieve, discarding the seeds.
2. 2.Stir sugar, 1/2 teaspoon salt, and black pepper into the juice until dissolved.
3. 3.Add ginger, chili, and onion; stir briefly to combine.
4. 4.Add fish cubes and toss until coated. Rest for 10 minutes, then taste and adjust salt or calamansi.
5. 5.Cover securely and refrigerate for at least 3 hours before serving chilled.