|Used as ulam instead of pulutan|
Ingredients and Procedure:
Tuna steak (I bought 2 steaks, about 1/4 pound total), cut into bite-size pieces
vinegar (I like the raw coconut vinegar; enough to submerge the fish)
|Soak in vinegar for 30 minutes|
|gently squeeze off excess vinegar|
fresh ginger (thumb-size)
onion (medium size)
bell peppers, diced (I love these here)
Squeeze 1 whole lemon (My substitute for kalamansi) and remove the seeds.
|Add lemon juice|
|The must-have spices + red pepper flakes for an extra kick|
|Leeks for extra flavor|
I had my FIL taste one prepared by my friend, with pieces quite thick so the inner part was not "cooked," and he could not stomach it. I could, but I really would prefer the "cooked" version.
I remember in Kamayan Restaurant, they serve the kilawin quite raw even on the outside (perhaps only mixed the the lemon-spices the moment the order was made), and I really could not take it.