Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Filipino raw fish cured in vinegar, ginger and chilli.
Plus 20 minutes curing
Equipment: Sharp knife; glass or ceramic bowl
Measures and names
Ingredients
- 600 g very fresh tuna or sea bass, skinned and diced
- 150 ml cane or coconut vinegar
- 4 tbsp calamansi or lime juice
- 5 cm root ginger, very finely chopped
- 1 red onion, finely sliced
- 2 bird's eye chillies, finely chopped
- 1 cucumber, diced
- Salt and black pepper
Optional extras
- 100 ml coconut milk
Method
- Put the diced fish in a bowl, pour over half the vinegar, and leave for 2 minutes. Drain and discard that vinegar; this rinses the fish.
- Add the remaining vinegar, the calamansi juice, ginger, red onion and chillies. Season with salt and pepper.
- Cover and leave in the fridge for 20 minutes, until the fish turns opaque at the edges.
- Stir through the cucumber, and the coconut milk if using, just before serving.
- Taste and adjust the sharpness and salt, then serve cold.
Swaps and tips
Freshness is everything, so buy fish you would be happy to eat raw and make it the same day. The coconut milk gives a softer, creamier version. Do not cure it for hours or the texture turns chalky.
Add carbs for the family (optional)
For the family, serve with rice crackers or rice on the side. The on-plan version is best as it is, with extra cucumber.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 30 g | 6 g | 2 g | 9 g | 224 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
