Kinilaw Na Tanigue Recipe

June 9, 2017
(Last Updated On: November 1, 2018)

How to make Kinilaw Na Tanigue

Kinilaw or Kilawin means to cook in vinegar, Kinilaw is a Filipino way of cooking that is similar to South American ceviche . They both rely on the sour agent of lime, lemon or vinegar to cook the raw fish.

Kinilaw Na Tanigue Recipe
is like sushi but tastes even better, it is consist of raw fish Tanigue mixed with vinegar and other ingredients.  The most important thing in this recipe is to make sure that you will use fresh Tanigue available because the taste of this dish depends on the freshness of the fish itself.

kinilaw na tanigue

Kinilaw Na Tanigue by Filipino Recipes Portal

kinilaw na tanigue or kilawin tanigue

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Kinilaw Na Tanigue Recipe

Prep Time18 mins
Cook Time2 hrs
Total Time2 hrs 18 mins
Course: Appetizer
Cuisine: Filipino
Servings: 5 - 6
Author: Eduardo Joven


  • 1 kg skinned fresh Tanigue or sea bass must be cubed into bite size pieces
  • 1 cup of kakang gata coconut cream
  • 2 tablespoons finely minced garlic
  • 1 cup white vinegar
  • 6 tablespoons lime juice
  • 5 diced tomatoes
  • 1 cup finely minced onion
  • 3 tablespoons finely minced ginger root
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • jalapeno peppers
  • 1/4 cup spring onion minced
  • salt and pepper to taste
  • 1 Red salted Egg for garnish


  • Wash the fresh Tanigue or sea bass fillets and remove any remaining skin and bones. Cut into one-inch cubes.
  • Place in a bowl and sprinkle with salt and pepper. Mix well.
  • Pour in the vinegar and mix well. Marinate fish in vinegar for at least 2 hours in the refrigerator.
  • Drain the fish and mix well with lime juice and all other ingredients.
  • Then chill for another 20 minutes.
  • Pour in the coconut cream, mix well then put the sliced Red salted Egg and spring onion on top, serve cold.


Kilawin or Kinilaw Na Tanigue Recipe is a very popular “pulutan” in the Philippines.

kinilaw na tanigue recipe


Updated : Jun 9, 2017 @ 10:25

Posted : April 26, 2011 @ 11:00:55

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  • Reply

    johnny lopez

    December 4, 2013 at 11:30 pm

    adding with grilled liempo sliced into same sizes with the fish would also be good

  • Reply

    johnny lopez

    December 4, 2013 at 11:29 pm

    try this for best results:

    no tomato, no garlic;

    wash the cube fish with maasim na tuba vinegar then outrightly throw out the liquid vinegar; do not marinate, as this will cook the fish in the vinegar. a freshly flavored fish cubes would taste better.

    the vinegar for final mixture should not be too “maasim”, mix with water too lower acidity. a tuba vinegar would be best.

    add all the other ingrdients: finely chopped ginger, medium sliced red bell pepper, onions, salt, a pinch of calamansi, a pinch of sugar (in lieu of msg). add coco cream, (which would be better if mashed together with the vinegar earlier mentioned). mix

    yes, indeed , would taste better if served cold.

  • Reply


    April 26, 2011 at 8:22 pm

    an additional ingredient for kinilaw in our place is crushed chicharon sprinkled on top of the kinilaw just before serving

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