Ingredients
-
1
-
2
-
1
-
6
-
5
-
1
-
3
-
1
-
1
-
-
1/4
-
-
-
-
Directions
Kinilaw Na Tanigue (Filipino Version of Ceviche),Kinilaw is very similar to the Latin American ceviche, it also relies on the sour agent to sort of cook the raw fish. Make sure that you get the freshest ingredient available though because the goodness of this dish depends on the freshness of the fish.,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!!!,Kinilaw is very similar to the Latin American ceviche, it also relies on the sour agent to sort of cook the raw fish. Make sure that you get the freshest ingredient available though because the goodness of this dish depends on the freshness of the fish.
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Steps
|
1
Done
|
Marinate Fish in Vinegar For at Least 30 Minutes. Keep It in the Refrigerator. |
|
2
Done
|
Drain and Mix With Lemon Juice and All Other Ingredients. |
|
3
Done
|
Serve Chilled. |
