Fish Ceviche (Kinilaw nga Guno)

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Small Fishes
Apple cider Vinegar
Ginger, chopped finely
White Onion, chopped
Chile, sliced or chopped
Salt and pepper

Soak small fishes in vinegar and debone. Discard remaining vinegar.
In a glass bowl, place the deboned fishes, ginger, white onions and chile. Add vinegar up to half part of the mixture.
Season with salt and pepper. Serve chilled.

Optional
Coconut milk, ground peanuts and tomatoes may be added. Use cubed slices of bigger fishes like salmon or tangigue


Location: La Carlota City, Philippines

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