Here's a favorite Filipino delicacy! In Japan it's sashimi, in the Philippines it's Kinilaw! KINILAW (Raw Tuna Salad) 3 lbs. Fresh Tuna, cubed (Substitute fish: Mackerel, Cod, Sole, or a mixture) 1/2 cup finely chopped ginger 1/2 cup finely chopped onions, or scallions 3 Tbs. fresh lemon juice, or calamansi 1 cup Vinegar Cayenne pepper and salt to taste Optional: diced fresh tomatoes, cucumber, or sliced carrots. Rinse the fish, cut it into bite pieces, and put into a bowl. Add the ginger, onions, lemon juice, Vinegar, and the cayenne pepper (crushed) and salt to taste. Mix everything slowly so you don't crush the fish. Garnish with slices of lemon on top. Marinade for about an hour before serving. NOTE: In the Philippines, they generally use the vinegar from a fermented coconut wine (tuba). Sometimes, they also add coconut milk. Enjoy! -rudy alforque