Kinilaw Na Tanguigue - ceviche

Kinilaw Na TanguiguecevicheIngredients:500 gr fish (mackerel, sea bass, salmon)125 ml suka or apple cider vinegar3 tbsp of kalamansi / lime / lemon juice3 cloves of garlic1/2 onion2 small tomatoes3 cm ginger1 red bell pepper1/2 tsp salt1/2 tsp peppergarnish:1 spring onion, finely slicedpreparation:Clean the fish and cut it into thin strips. Marinate the fish for 1 hour with the vinegar and then drain. Slice the garlic and onion finely, grate the ginger and cut the pepper into thin strips. Cut the tomatoes into pieces.Then mix all the ingredients well and sprinkle the spring onion on top and serve.