Champagne Kinilaw i so delicious, The recipe was quick an d easy and tasted fantastic. Serve for your family and friends, from  ABS-CBN Food Entertainmnet recipe by Myrna Segismundo . 

Ingredients 

Serves 4

300 grams fresh tan guigue fillet,

cleaned, washed and sliced thinly

into 1 1/2 x 1-inch pieces

1/2 cup lemon, dayap or

calamansi juice

salt and pepper, to taste

1 bundle chives, for tying fish rolls

1 cup fresh seaweeds (lato, arose p)

1/2 cup champagne, chilled

cocktail skewers

Method 

Quickly marinate the fresh tanguigue slices in any of the suggested citrus juices for about 3 minutes only. Season with salt and pepper.

Remove the fillets from the marinade and roll each tan guigue slice into cylinders. Discard the marinade.

Tie each roll with chives, then insert a cocktail skewer into the center of the roll.

Arrange each skewered fillet on a serving platter and garnish th fresh seaweeds.

Dress the fish kinilaw with champagne and serve immediately.