Recipe Details

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