Kinilaw (Filipino-Style Marinated Fish)

Ingredients

• 12 ounces (340g) sashimi-grade tuna, trimmed of sinew and cut into 1/2-inch cubes
• 12 ounces (340g) ripe plum tomatoes (about 3 tomatoes), cut into 1/2-inch dice
• 1 medium red onion (8 ounces; 225g), cut into 1/4-inch dice
• One 3-inch knob fresh ginger (30g), peeled and minced 
• 2 fresh red or green Thai chiles, stemmed and minced (see note)
• 1/2 cup (120ml) spiced coconut vinegar (see note)
• 1 tablespoon (4g) finely grated lemon zest plus 1 teaspoon (5ml) juice from 1 to 2 large lemons
• 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume or an equal amount by weight
• 1 medium Ataulfo mango (about 8 ounces; 225g), peeled, pit removed, and cut into 1/2-inch dice (optional)
• 2 tablespoons (30ml) full-fat coconut milk (optional)
• Thinly sliced chives or scallions, for garnish
• Edible flowers, for garnish (optional)

Directions

1. In a large non-reactive bowl, combine tuna, tomatoes, onion, ginger, chilies, vinegar, lemon zest, lemon juice, salt, mango (if using), and coconut milk (if using). Using clean hands or a spoon, gently fold until well combined. Cover and refrigerate for at least 3 minutes and up to 15 minutes.
2. Set a fine-mesh strainer inside a medium bowl, and drain fish mixture; discard excess liquid. Transfer kinilaw to a serving bowl, sprinkle with chives or scallions and edible flowers (if using), and serve immediately.