Kilawin na Isda

Ingredients

• 400 g very fresh firm fish such as tanigue, cubed
• 1/2 cup cane vinegar
• 4 calamansi, juiced
• 1 thumb ginger, julienned
• 1 red onion, sliced thin
• 2 siling labuyo, sliced
• 1 small cucumber (optional), sliced
• Salt and pepper

Method

1. Rinse the fish cubes briefly and drain. Salt lightly.
2. Pour vinegar over the fish and press gently. Discard the vinegar after 2 minutes; this is the classic step that mellows the raw edge.
3. Add ginger, onion, chili, and calamansi juice. Toss.
4. Rest in the fridge for 15 minutes. Taste and adjust with salt and pepper.
5. Serve cold, with the cucumber if you use it.

Tip. Buy fish from a vendor you trust, and keep it cold until the moment you use it.