A traditional Filipino ceviche-style dish featuring fresh yellowtail tuna marinated in a blend of vinegar, calamansi juice, and spices, served with a creamy coconut sauce and garnished with radishes, cilantro, and chicharron for crunch.
Coconut Sauce: 1. In a pot add coconut milk, fish sauce, salt, sugar, Thai chilies (halved), and grated ginger. Simmer for a few minutes on low heat then add calamansi juice and chill in the fridge.
Fish and Marinade: 1. Slice fish into sashimi style pieces (about 1 cm thick). 2. Combine vinegar, salt, sugar, red onion, finely sliced Thai chilies, chives, calamansi juice, and olive oil. 3. Add fish to marinade and let sit for 5 minutes.
Plating: 1. Add a few tbsp of the chilled coconut sauce in the middle of a plate and place the marinated fish around the edges of the sauce. 2. Add some of the red onion, Thai chillies, and chives that have been sitting in the marinade on top of the fish. 3. Garnish with thinly sliced radishes (placed in ice water), cilantro leaves and a drizzle of olive oil. 4. Serve with chicharron for some crunch and enjoy.
