Post by Admin on Mar 24, 2016 22:17:00 GMT
Kilawing Tangegue
Ceviche is kind of like a seafood salad where the main ingredient is raw and cooked by marinating in a sour agent like vinegar or lime juice.
First we use vinegar to cook raw fish, after that citrus like lime or calamondin juice is added plus different spices like garlic, ginger and onions were traditionally used. Nowadays, extra ingredients like tomatoes and bell peppers are added too. Of course we don’t forget to use chili for added spice and coconut cream to make it creamier with a hint of sweetness.
Number of servings (yield): 8
Preparation and cooking time: 150 minutes
Cooking Ingredients:
• Spanish mackerel fish fillet (tanigue) - 1 lb (skinned and sliced into bite size pieces)
• Coconut cream – 1 cup
• Garlic – 8 cloves (minced)
• White vinegar – 1 cup
• Lime juice – 6 tbsps
• Tomato – 4 pcs (diced)
• Onion – 3 pcs (minced)
• Ginger root – 1 knob (minced)
• Red bell pepper – 1 pc (diced)
• Green bell pepper – 1 pc (diced)
• Chili pepper – 1 pc (chopped, optional)
• Spring onion – 3 stalks (finely chopped)
• Salt – to taste
• Pepper – to taste
Cooking Direction:
1. Clean Spanish mackerel fillet with water and remove skin and bones if there’re any left. Slice fish into bite size pieces.
2. Transfer in a bowl, then sprinkle some salt and pepper. Stir well.
3. Add vinegar and stir. This will remove any fishy odor from the fish and serve as the marinade.
4. Marinate the Spanish mackerel in the refrigerator for 50 minutes to 2 hours, then it’s ready for the next step.
5. Drain vinegar and add the lime juice, mix well.
6. Add the garlic, tomato, onion, and ginger root, red and green bell peppers and mix well.
7. Add chili pepper and chill for about 20 minutes then it’s ready for the last step.
8. Add coconut cream, stir and serve cold.
9. Share and enjoy eating.
Ceviche is kind of like a seafood salad where the main ingredient is raw and cooked by marinating in a sour agent like vinegar or lime juice.
First we use vinegar to cook raw fish, after that citrus like lime or calamondin juice is added plus different spices like garlic, ginger and onions were traditionally used. Nowadays, extra ingredients like tomatoes and bell peppers are added too. Of course we don’t forget to use chili for added spice and coconut cream to make it creamier with a hint of sweetness.
Number of servings (yield): 8
Preparation and cooking time: 150 minutes
Cooking Ingredients:
• Spanish mackerel fish fillet (tanigue) - 1 lb (skinned and sliced into bite size pieces)
• Coconut cream – 1 cup
• Garlic – 8 cloves (minced)
• White vinegar – 1 cup
• Lime juice – 6 tbsps
• Tomato – 4 pcs (diced)
• Onion – 3 pcs (minced)
• Ginger root – 1 knob (minced)
• Red bell pepper – 1 pc (diced)
• Green bell pepper – 1 pc (diced)
• Chili pepper – 1 pc (chopped, optional)
• Spring onion – 3 stalks (finely chopped)
• Salt – to taste
• Pepper – to taste
Cooking Direction:
1. Clean Spanish mackerel fillet with water and remove skin and bones if there’re any left. Slice fish into bite size pieces.
2. Transfer in a bowl, then sprinkle some salt and pepper. Stir well.
3. Add vinegar and stir. This will remove any fishy odor from the fish and serve as the marinade.
4. Marinate the Spanish mackerel in the refrigerator for 50 minutes to 2 hours, then it’s ready for the next step.
5. Drain vinegar and add the lime juice, mix well.
6. Add the garlic, tomato, onion, and ginger root, red and green bell peppers and mix well.
7. Add chili pepper and chill for about 20 minutes then it’s ready for the last step.
8. Add coconut cream, stir and serve cold.
9. Share and enjoy eating.