Kinilaw Na Tanguigue - ceviche

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Kinilaw Na Tanguigue

500 gr fish (mackerel, sea bass, salmon)
125 ml suka or apple cider vinegar
3 tbsp of kalamansi / lime / lemon juice
3 cloves of garlic
1/2 onion
2 small tomatoes
3 cm ginger
1 red bell pepper
1/2 tsp salt
1/2 tsp pepper

1 spring onion, finely sliced

Clean the fish and cut it into thin strips. Marinate the fish for 1 hour with the vinegar and then drain. Slice the garlic and onion finely, grate the ginger and cut the pepper into thin strips. Cut the tomatoes into pieces.
Then mix all the ingredients well and sprinkle the spring onion on top and serve.
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