Tuna Kinilaw with Cane Vinegar, Calamansi and Ginger

What you need

• 400 g (14 oz) very fresh tuna, sashimi grade, cut into 1.5 cm (1/2 in) cubes
• 100 ml (scant 1/2 cup) cane vinegar, for rinsing the fish
• 80 ml (1/3 cup) cane vinegar, for the dressing
• 4 tbsp calamansi juice, or lime juice
• 1 small red onion, thinly sliced
• 20 g (3/4 oz) ginger, peeled and cut into fine matchsticks
• 2 Thai chilies, thinly sliced
• 1/2 tsp salt
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Keep the tuna in the fridge until the moment you use it. Use only fish bought the same day from a source that sells it for raw eating.

2. 2

   Put the cubed tuna in a bowl, pour over the rinsing vinegar and turn once. Leave for 1-2 min, then drain well and press lightly to squeeze out the liquid.

3. 3

   Return the tuna to a clean, dry bowl.

4. 4

   Add the dressing vinegar, calamansi, onion, ginger, chilies and salt. Toss gently with a spoon so the cubes stay whole.

5. 5

   Cover and chill for 20-30 min, until the outside of the tuna turns opaque. Serve within the hour, since the acid keeps firming the fish.

6. 6

   Taste and add pepper or a little more salt.

7. 7

   Serve cold in small bowls with some of the dressing spooned over.

Imported from iamaileen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.