Tanguingue Ceviche with Nyogi Coconut Water

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250g   Fresh Tanguingue, cubed
½        orange, juiced
4          calamansi, juiced and de-seeded
¼        red onion, chopped
1          chili labuyo, chopped
Salt & Pepper

Cucumber-Nyogi Mixture:
½        cucumber, peeled, de-seeded, grate
1 tsp.   salt
½ cup Nyogi coconut water (Original, no sugar added version)

For Garnish:
¼         red onion, chopped
1          chili labuyo, chopped
¼         cucumber, diced

Cilantro, chopped

1. Combine orange juice, calamansi juice, onions, and chili with tanguingue then add salt and pepper. Marinate for 30 mins to 1 hour in the refrigerator.
2. Peel half a cucumber, remove the seeds and grate / shred.
3. Put the shredded cucumber in a bowl and mix in the salt. Let is sit for 10 minutes then squeeze out the juice from the shredded cucumber.
4. Add Nyogi coconut water to the cucumber juice.
5. Use a slotted spoon to transfer fish into a bowl then add more onions, chili and chopped cilantro.
6. Pour over the cucumber-Nyogi mixture.
7. Garnish with more cilantro on top and serve!

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