In some parts of the Philippines, they add about 1/2 cup of coconut milk to remove the fishy taste of the fish. In other parts they add slices of cucumber to the dish. Some add slices of fresh tomatoes too. This dish goes perfectly well with Tuna, Mackerel, Cod, milk fish or any meaty fish.
Some even use the small fishes like sardines without the head and tail and sliced lengthwise. This can however be very inconvenient because of the bones. Any kind of fish can be used and the fresher the fish the better. This dish is used as an appetizer.
1 kg. Fresh Tuna, cubed
1/2 cup finely chopped ginger
3 pieces chili pepper
1/2 cup finely chopped onions
3 Lemons (use the sour ones)
1 cup Vinegar (use the one that is so strong
with water on a 1 to 1 basis)
Cayenne pepper and salt to taste
1) Rinse the fish and slice in cubes. Rinse again the sliced fish with water once and with strong vinegar once but swiftly, then squeeze lightly and discard the juice.
@) Put in a bowl. Sprinkle on top the ginger and the onions. Squeeze out the
juice of 2 lemons on the mixture.
3) Add strong vinegar, the cayenne pepper(crushed) and salt to taste.
4) Mix everything slowly so you don't crush the fish. Check the taste and adjust, if possible.
5) Decorate with slices of lemon on top and sprinkle with chopped onion bulb and onion leaves.
Note: Add fresh chili pepper instead of cayenne pepper. You can adjust the spiciness according to your taste.