From the recipe collection
Taghilaw
A cautious home version of Batangas taghilaw using cooked or safely sourced seafood dressed with vinegar, calamansi, ginger, onion, tomato, and chili.
- Prep time
- 25 min
- Cook time
- 5 min optional
- Yield
- 4
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- For the safest version, blanch shrimp or squid just until opaque, or gently cook firm fish and chill it promptly.
- If using raw fish, use only sashimi-grade fish from a trusted supplier and keep it below 5°C.
- Cut the seafood into even bite-size pieces and place in a chilled non-reactive bowl.
- Add vinegar, toss briefly, and drain after 3–5 minutes if you prefer a cleaner, less sharp dressing.
- Add calamansi, ginger, onion, tomatoes, chilies, salt, and pepper.
- Fold gently and chill 10 minutes—long enough to blend flavours, not long enough to make fish chalky.
- Taste and adjust acidity or salt immediately before serving.
- Serve cold in small portions and discard any dish left at room temperature for more than two hours.