Kinilaw na Tanigue Recipe (Spanish Mackerel Ceviche)

INSTRUCTIONS:

• 1 kg skinned fresh Tanigue (alternatively sea bass), must be cubed into bite size pieces
• 1 cup of coconut milk (preferably coconut cream)
• 2 tablespoons finely minced garlic
• 1 cup white vinegar
• 6 tablespoons lime juice or calamansi juice
• 1 large onion, sliced
• 3 tablespoons finely minced ginger root
• 1-2 long green chili pepper (siling haba), sliced diagonally 
• 1 red chili peppers
• salt and pepper to taste
• 1 small Cucumber, diced and sliced thinly for garnish on the side

INSTRUCTIONS:

1. Wash the fresh fish fillet and remove any remaining skin and bones. Slice into one-inch cubes.
2. Transfer  in a  bowl and season with salt and pepper to taste. Mix it well.
3. Add in the vinegar and stir.  Let the fish marinate in vinegar for about 40 minutes to 2 hours in the refrigerator.
4. Drain the fish in a strainer. Transfer in another bowl and mix well with lime juice and all other ingredients. Let it chill for another 20 minutes.
5. Add in the coconut cream, mix well and serve cold. Garnish with lots of chillies to make it really spicy. Serve and enjoy!

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