Spanish Mackerel Ceviche (Kinilaw na Tanigue)

I love, love ceviche.  It's our favorite appetizer/main in our home.

The tartness of the calamansi and spiciness of the chili, perfect combination.

This dish is best served cold so prepare it ahead of time if you're planning to make it.

Here's what you will need.

1.  Spanish Mackerel/Kingfish/Tanigue fillet

2.  Calamansi or one medium-sized lemon

3.  Vinegar

4.  Ginger, peeled & chopped

5.  Green chilis (siling pansigang)

6.  Salt

7.  Pepper

8.  Onions, diced

Cut fish fillet in to bite-size pieces, removing bones and skin.

Soak fish on vinegar for a few minutes, squeeze excess fluid, then drain. Do this three times. 

You will notice that the fish became whiter and more opaque this is because the vinegar "cooked" the fish.

Transfer fish into a bowl then squeeze in two to three calamansis or a medium-sized lemon.

Add in onion, chili, ginger, salt, and black pepper.

Toss until all ingredients are combined and serve over steamed rice.

Yummy to the tummy! :)

So delicious!