Kilawin Tanigue - Filipino Fish Ceviche Recipe

If Hinava is Sabahan syle of ceviche, then Kilawin Tanigue or Kinilaw is Filipino version of fish salad. Ceviche is a kind of seafood salad from Central and South America. It can be made of fish, shrimp, squid or any other kind of seafoods. Apparently, ceviche also populer in Philippines but instead of ceviche, Filipino use term of Kilawin (llocano) and Kinilaw (Visayas). What is the difference of Ceviche and Kilawin ?. In America latin countries, ceviche means seafood dish made of fish or other kind of seafood and lime/lemon juice. But in Filipino, Kilawin or Kinilaw can be made of other type of meat instead of seafood, for example: pork kilawin. Thus, Kilawin or Kinilaw refers to cooking process itself; marinating meat in lime juice. If ceviche is served as appetizer, then Kilawin is enjoyed with rice.

Some people hesitate to eat raw fish such as in form of sushi. Do not worry, Kilawin is different from sushi. In fact it's not a raw dish. Instead of traditional cooking method by heating the food on the stove or grill, marinating in lime or lemon juice is the way to cook the fish or meat. The fish or meat then turns firms and opaque. If you have never eaten "raw fish or meat" then you simply try Kilawin. Here is very easy Kilawin Tanigue (Spanish Mackerel cooked in lime juice) recipe. Perfect for hot summer day. Very appetizing also low in fat and sodium. Enjoy.

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