INGREDIENTS:
- 2 lbs Tanigue, fillet and cut into cubes
- 2 thumbs fresh ginger, minced
- 15 to 20 pcs calamansi
- 8 pcs chili (siling labuyo), chopped
- 1 medium red onion, minced
- ½ tsp sugar
- ¼ tsp ground black pepper
- Salt, to taste
HOW TO MAKE:
- In a large bowl, squeeze the juice out of the calamansi.
- Use a sieve to filter the seeds and discard them.
- Add sugar, ½ tsp salt, and ground black pepper to the bowl with calamansi juice.
- Stir until the sugar and salt are diluted.
- Add the ginger, chili, and onion.
- Stir for a few seconds until all ingredients are well blended.
- Arranged the raw Tanigue cubes in a large bowl.
- Pour the calamansi mixture.
- Toss until the Tanigue cubes are coated and let is stay for 10 minutes.
- Toss one more time and taste (add more salt if needed).
- You can also add more calamansi juice if needed.
- Toss to blend all the ingredients.
- Securely cover the bowl and place it inside the refrigerator and let it chill for at least 3 hours.
- Serve and enjoy!
IMAGE: foodspotting.com
Also try: Kinilaw Na Tuna
