How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Kinilaw Na Tanigue (Filipino Version Of Ceviche)?

You need 12 ingredients. The key ingredients include: 1 kg skinned fresh sea bass, cubed to bite size pieces, 2 tablespoons finely minced garlic, 1 cup white vinegar, 6 tablespoons lime juice, and more.

Is Kinilaw Na Tanigue (Filipino Version Of Ceviche) suitable as general?

Yes, Kinilaw Na Tanigue (Filipino Version Of Ceviche) falls under the General category and is a great choice for this type of meal.

How do I store leftover Kinilaw Na Tanigue (Filipino Version Of Ceviche)?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kinilaw Na Tanigue (Filipino Version Of Ceviche)

Name: Kinilaw Na Tanigue (Filipino Version Of Ceviche)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg skinned fresh sea bass, cubed to bite size pieces; 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 gingerroot; 1 red bell pepper, diced; 1 green bell pepper, diced; jalapeno pepper; 1/4 cup spring onion, minced; salt and pepper

Try this homemade Kinilaw Na Tanigue (Filipino Version Of Ceviche) recipe the whole family will love. Made with bass, garlic, white vinegar and lime jui…

This Kinilaw Na Tanigue (Filipino Version Of Ceviche) relies on simple, everyday ingredients such as finely minced garlic, white vinegar, lime juice and diced tomatoes. It comes together quickly and makes 4 servings, at about 106 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Kinilaw Na Tanigue (Filipino Version Of Ceviche)

Tips for the best results

Variations & substitutions

My Personal Notes

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Frequently Asked Questions