500 g Sashimi-grade tuna, cut into about ½ inch cubes
1 bulb medium onion, chopped into small pieces
2 tbsp ginger, minced
3 pcs green finger chili
3 pcs tomatoes, chopped into cubes
360 ml vinegar
240 ml calamansi juice
3 pcs birds eye chili
1 tsp salt
½ tsp pepper
Place your Kinilaw in a serving bowl and serve while chilled.