An indigenous Filipino preparation of fish and seafood that involves "cooking" it in vinegar and aromatics.
Ingredients
- 1 (2-inch) piece
ginger
- 1/2
small red onion
- 1 to 2
red Thai chiles
- 1/2 cup
fresh or bottled calamansi juice
- 3/4 cup
coconut or cane vinegar (such as datu puti), divided
- 1 pound
sashimi-grade yellow fin tuna or Spanish mackerel, or raw shrimp
- 1/2 teaspoon
kosher salt, plus more as needed
- 1/4 teaspoon
freshly ground black pepper, plus more as needed
- 2 tablespoons
full-fat unsweetened canned coconut milk (optional)
Description
-
Chef's knife and cutting board
-
Mixing bowls
-
Fine-mesh strainer
-
Large spoon
