Ingredients: Serves 4
½ kilo fresh tanguigue fillet, cleaned and skinned, sliced paper thin
¼ cup clamansi juice salt and pepper, to taste
1 cup fresh seaweeds(arosep or lato), cleaned and washed
- Arrange thin slices of tanguigue side by side on a serving platter. Drizzle with calamansi juice. Season with salt and pepper.
- Garnish with fresh seaweeds. Chill befores serving.