Ingredients

  • Serves 2-3 people
  • tanigue kilawin:

    500 g tanigue fish (mackerel)

  • 1 red onion

  • 1 siling haba (green chili) 

  • 2 labuyo (small red chili)

  • 1 “thumb” ginger

  • 2 calamansi (juiced)

  • 1 unripe mango

  • 250 ml white vinegar

  • 1 tsp black cracked pepper

     

  • ensaladang lato:

    300 g lato seaweed (sea grapes)

  • 200 g guso seaweed (eucheuma seaweed)

  • 1 red onion

  • 1 tomato

  • ½ tsp pepper

Tanigue Kilawin & Ensaladang Lato at Guso (Filipino Vinegar-cooked Mackerel & Seaweed Salad)
Recipe Courtesy of
Matthias Rhoads

Tanigue Kilawin & Ensaladang Lato at Guso (Filipino Vinegar-cooked Mackerel & Seaweed Salad)

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If I had to compare, this Tanigue Kilawin is similar to Ceviche; it is low in calories, fats and has many health benefits, which includes lowering cholesterol levels, controlling blood pressure, and improving overall heart functions. Its strong sour taste pairs well with the Ensaladang Lato, a refreshing seaweed salad that is filled with umami flavors of the sea. The plump tomatoes and raw red onions further elevate the dish by giving more texture to this vibrant salad. A good source of vitamins and minerals, Tanigue Kilawin & Ensaladang Lato at Guso contains a variety of protective antioxidants that help you stay fit and healthy!
  • Easy
  • 25 min
  • 3 min
  • 15 min
  • 6 steps
  • 14 Ingredients
  • Easy
  • 6 steps
  • 14 Ingredients
  • 25 min
  • 3 min
  • 15 min

Instructions

  1. Prep all ingredients for Tanigue Kilawin

    • Take out the skin and bone of your Tanigue and slice it into bite-sized pieces.
    • Thinly slice 1 red onion.
    • Slice all peppers into thin pieces.
    • Grate thumb-sized amount of ginger.
    • Slice unripe mango into small pieces.


  2. Marinade Tanigue

    • Put Tanigue in a bowl and combine all ingredients (unripe mango, onions, ginger).
    • Pour in white vinegar and calamansi juice.
    • Crack some fresh ground black pepper to your liking.


  3. Refrigerate Tanigue

    • Cover bowl with cling wrap or aluminum foil.
    • Refrigerate for at least 15 minutes to cook the Tanigue in the vinegar, 45 minutes at most.
    Refrigerate Tanigue


  4. Prepare Seaweed

    • Boil water to blanch and clean Guso seaweed. Let rest on ice or in refrigerator to return to cold temperature.
    • Clean Lato seaweed with running water.
    • Chop Guso seaweed and Lato seaweed into bite small pieces, tear off the dark ends.
    Prepare Seaweed


  5. Prepare the other ingredients for Ensaladang Lato

    • Slice tomato and red onions


  6. Combine all ingredients

    • Put chopped Guso Seaweed and Lato Seaweed into a bowl. Add the sliced onions and tomato. Add pepper to taste and toss the salad until fully mixed.
    Combine all ingredients


Plate and Serve!

Plate the chilled Tanigue, with ready Ensaladang Lato and enjoy!

Plate and Serve!
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    Ingredients
    • Serves 2-3 people
    • tanigue kilawin:

      500 g tanigue fish (mackerel)

    • 1 red onion

    • 1 siling haba (green chili) 

    • 2 labuyo (small red chili)

    • 1 “thumb” ginger

    • 2 calamansi (juiced)

    • 1 unripe mango

    • 250 ml white vinegar

    • 1 tsp black cracked pepper

       

    • ensaladang lato:

      300 g lato seaweed (sea grapes)

    • 200 g guso seaweed (eucheuma seaweed)

    • 1 red onion

    • 1 tomato

    • ½ tsp pepper

    Nutrition
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