Tuna Cocoviche Salad
MAIN INGREDIENTS
Fish
COOKING TIME
10 mins
COOKING STYLE
Salad
SERVING SIZE
3 People
Ingredients
150 g Tuna (Deboned, Cubed)
100 ml Coconut Vinegar
100 ml
Fresh Gata20 ml Calamansi Juice
15 g Ginger
10 g Siling Labuyo
10 g Siling Haba
20 g Red onion
100 g Cucumber
50 g Red Bell Pepper
50 g Green Bell Pepper
5 g Cilantro (Garnish)
To Taste NamNam
To Taste Pepper
To Taste Salt
Instructions
Slice the tuna into bite-sized cubes and pour in 20- 30 ml of coconut vinegar and let sit for around 3 minutes.
Mince the ginger and slice the siling labuyo, siling haba, red onion, cucumber, red and green bell pepper and set aside in one bowl.
Drain the vinegar in the tuna and lightly squeeze the tuna using a spoon to remove excess vinegar to reduce the smell of fish.
Add all the dry ingredients in one bowl, then pour in the coconut vinegar, calamansi juice, and
Fresh Gata. Season with NamNam, salt and pepper.Mix all together and garnish with Cilantro. Refrigerate for a minimum of 2 hrs. up to overnight. Serve Chilled.
