Kilawin Tanguigue

Ingredients:
100 gms. tanguigue fillet (large dice)
250 ml. white vinegar
1 tsp. iodized salt
For the marinade:
100 gms. red bell pepper, diced
10 gms. red chili (optional)
50 gms. ginger, minced
60 ml. calamansi juice
250 ml. vinegar
20 gms. sugar
Salt

Directions:
Combine all ingredients for the marinade in a blender.
Puree until smooth.
Season marinade with salt.
Add more sugar if necessary.
In a stainless or ceramic bowl, "wash" the diced tanguigue fillet with vinegar and salt.
Discard the vinegar.
Add the marinade and let is stand for a few before serving.

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