1/3 coconut milk
1/2 teaspoon fresh grated ginger
3 Thai chiles (or to taste)
Thinly sliced Purple onion
Mix coconut milk, ginger, chiles and onion and sit aside while preparing the fish.
3/4 pound sushi grade fish (I used tuna)
1/2 cup cane vinegar
1.5 Tablespoon lime juice
Cut up fish into large pieces. Cover with vinegar and lime juice and mix. Let sit for 5 minutes. Pour off the vinegar. Add the coconut milk, mix and serve.
Kinilaw Filipino Ceviche with Coconut Milk Recipe - YouTube