A no-cook Filipino salad made by marinating fresh, sashimi-grade fish in apple cider vinegar and lemon juice, then seasoning it with chili peppers.
In a bowl, mix the cubed sashimi-grade tuna with the apple cider vinegar and lemon juice. Refrigerate and marinate for 15 minutes; the flesh will start to turn white.
Add the finely chopped red onion, hot green pepper, grated ginger, and salt to the marinated fish. Stir for 5 minutes.
Chill the salad in the refrigerator for another 5 minutes, then serve immediately while cold.
Important: use only fresh fish from a trusted seller that is labeled sashimi-grade. Refrigerate it after marinating and eat it the same day. Allergen: contains fish.
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