English: Kinilaw na tanigue with tabon-tabon and biasong, a native citrus. This version of kinilaw uses tabon-tabon (Atuna racemosa), a fruit traditionally used for the preparation of kinilaw in Northern Mindanao. The brain-like inner part of tabon-tabon has an astringent taste that neutralizes the acidity of vinegar and removes the "lansa" of fish.
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