Name: Kinilaw na Tanigue (Filipino Fish Ceviche)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Filipino
Ingredients: 200 g fresh tanigue (Spanish mackerel) fillets, skinless and boneless, cut into bite-size cubes; 1/3 cup fresh lime juice; 2 tbsp coconut vinegar or apple cider vinegar; 1 tsp fresh ginger, finely grated; 1/4 cup red onion, thinly sliced; 1/4 cup cucumber, peeled and diced; 1 small green chili, sliced (adjust to taste); 1 tsp fish sauce (low sodium); 1 tbsp fresh cilantro leaves, chopped; 1/4 tsp stevia or erythritol (optional, for slight sweetness)

Step-by-Step Instructions

1
Place the cubed tanigue in a non-reactive bowl.
2
Add lime juice and vinegar, ensuring the fish is fully submerged; stir gently.
3
Let the fish marinate for 10-15 minutes until it turns opaque.
4
Mix in ginger, red onion, cucumber, and green chili; season with fish sauce.
5
Taste and adjust seasoning; add a pinch of stevia or erythritol if a subtle sweetness is desired.
6
Garnish with cilantro and serve immediately, optionally with a small side of fresh lettuce leaves.

*Pro Tips

1
Use a glass or ceramic bowl to avoid metallic taste from the acid.
2
Do not over-marinate; excessive acid can make the fish tough.
3
Cucumber adds crunch without adding carbs, keeping the glycemic load low.

Why It's Diabetic-Friendly

The recipe is low in carbohydrates (≈5 g net carbs per serving) and high in protein and healthy fats, which help stabilize blood glucose. The use of lime juice and vinegar provides flavor without added sugars, and the optional stevia adds sweetness without impacting glycemic response.

⚠️ This recipe is AI-generated and screened for general diabetic suitability. It is not medical advice and has not been individually reviewed by a clinician. Ingredient choices and portion sizes affect blood glucose differently for each person — confirm with your doctor or registered dietitian before relying on it, especially if you take insulin or other glucose-lowering medication.

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