Ingredients:
- 300g fresh white fish (sea bass, snapper, or mahi-mahi), cubed
- 1/2 cup coconut vinegar (or apple cider vinegar)
- 3 tablespoons calamansi juice (or lime juice)
- 1 thumb-sized ginger, finely minced
- 1 small red onion, finely diced
- 2 tomatoes, diced
- 1-2 bird’s eye chilies, finely chopped (adjust to taste)
- 1/4 cup coconut cream
- Salt and pepper to taste
- 1 cucumber, diced (for serving)
- Lettuce leaves (for serving)
Instructions:
- Rinse fish cubes in cold water, then drain well.
- In a glass or ceramic bowl, combine vinegar, calamansi juice, and salt.
- Add fish cubes and let “cook” in the acidic mixture for 15-20 minutes.
- Drain half of the liquid.
- Add ginger, onion, tomatoes, and chilies to the fish.
- Gently stir in coconut cream.
- Season with salt and pepper to taste.
- Refrigerate for 30 minutes before serving.
- Serve with cucumber and lettuce leaves.