Recipe of the day
Kinilaw na Tanigue
- Cooking
- 0 mins
- Prep
- 25 mins
- Yield
- 4 servings
Kinilaw is fresh raw fish cured briefly in vinegar and citrus with ginger, onion and chilies. Tanigue (Spanish mackerel) is traditional, but any very fresh firm fish works. Kinilaw is raw fish cured in vinegar and citrus with ginger, onion and chili, a Filipino relative of ceviche. It is believed to predate Spanish contact and is common in the Visayas and Mindanao. Tanigue (Spanish mackerel) is traditional, but
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