‘Tanguigue’ Fish catch in Palawan

The actual fish used for the ‘Kinilaw’ (Seviche in English) above is that fish in the picture we call here ‘Tanguigue’.

My wife for one is very good in making ‘kinilaw’. She puts a lot of red and green chilies which I absolutely love. I love ‘kinilaw’ anything and ‘Tanguigue’ is one of the best I’ve tasted. I like it very raw and fresh. Absolutely enjoyed by Filipinos to eat over a bottle of beers.

Seviche or ‘Kinilaw’ na Tanguigue
This is best prepared when its fresh and been on iced for hours. The fish was filleted, and then the meat has to be cut into cubes (larger cubes is preferred including the skin depending to your likeness), bathed them in vinegar with lots of chopped ginger, onions, and with some fresh lemon, salt and chilies.

Note that its best if only “bathe” the slices of fish in a vinegar. Soaking it in vinegar for longer than a few minutes will turn it tough, commercial vinegar can have a harshness to it. I prefer a more native or artisanal vinegar.