Kinilaw de thon (kinilaw ahi)

Instructions

1. Cut the tuna into small, even cubes using a sharp knife.
2. Finely slice the red onion and chop the chili, removing the seeds if you want less heat.
3. In a bowl, mix the vinegar, lime juice and grated ginger.
4. Add the tuna, onion and chili, then mix gently.
5. Let it marinate 10 to 15 minutes in the fridge: the fish should turn opaque on the surface without fully cooking.
6. Add the oil, adjust the seasoning with salt and pepper, then serve cold.