A no-cook Filipino salad made by curing sashimi-grade fresh fish in apple cider vinegar and lime juice, seasoned with chilli.
Toss the cubed sashimi-grade tuna with the apple cider vinegar and lime juice in a bowl and marinate in the fridge for 15 minutes; the flesh will begin to turn opaque.
Add the thinly sliced red onion, green chilli, grated ginger and salt to the marinated fish and mix for 5 minutes.
Let the salad rest in the fridge for another 5 minutes and serve immediately while cold.
Important: use only sashimi-grade fresh fish from a trusted source, keep it refrigerated once marinated, and eat it the same day. Allergens: Contains fish.
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