Inside that styropor package from General Santos City were packs of frozen high-grade tuna cubes. I knew already what to do with this tuna, and the first one that came in my mind was, of course, kinilaw. And the Kinilaw the way I wanted.
After dinner in Hukad, I ran to the supermarket to buy the needed “panakot” (spices) since I do not stock a lot at home. I bought some onions, ginger, green tomatoes and chillies. Unfortunately, the star of all spices Calamansi, the local lime was out of stock. Kinilaw will never be a kinilaw without this ubiquitous small sour fruit. Instead, I bought some lemon as a replacement. Back in Hukad, I secretly packed some unused Calamansi in our sawsawan. This can do the trick as long as there is a few calamansi.
How to prepare:
1 regular pack high-grade tuna cubes, thawed in running tap water still covered with the plastic packaging
1 large size red onion, diced
1 large size ginger, diced
3 Tbsp calamansi juice
Juice of one small size lemon
Vinegar for washing
½ cup apple cider vinegar
Salt and pepper to taste
Combination of sliced cucumber, green mangoes and raddish to add texture and flavor