Kinilaw

Ingredients

• 1 1/8 lbtuna, sashimi grade, diced 1.5 cm
• 1/2 cupcoconut vinegar, or cider vinegar
• 1 ozginger, cut into fine matchsticks
• 2 3/4 ozred onion, very thinly sliced
• 3bird's eye chillies, thinly sliced
• 1/3 cupcoconut milk, full fat
• 4calamansi, or 1 lime, juiced
• 2spring onions, sliced
• 1 1/2 tspsea salt

Method

1. 1

   Put the diced tuna in a bowl, pour over half the vinegar, turn it once and drain it off completely. Discard that vinegar.

2. 2

   Add the remaining vinegar, the ginger, red onion, chillies and salt, and leave it for ten minutes — no longer.

3. 3

   Stir in the coconut milk and the calamansi juice and taste — it should be sharp, hot and faintly creamy all at once.

4. 4

   Scatter the spring onions over and serve straight away, cold, in a chilled bowl.