My Expat Daddy's Kilawin (Tuna Kinilaw)

The Expat Daddy came home from work a few days back with a VERY big fish, so big that we did not know what to do with it! hehe! The Expat Daddy works on a project for the Royal Family of Qatar, I believe it is a beach house for one of the princes situation more than an hour away from the city. He said those properties were secured by trusted watchmen who have been given a boat to take fishing. At times when they have a good catch, more than enough for their own consumption, they sold  the excess to the people who work on sites around the area. The Expat Daddy had become one of their regular customers that they've already exchanged nos. to advise him whenever they have something to sell. This fish (actually 2 fishes) was one of the bargains he was able to grab from the watchmen, 1 very large fish about 10-15kg and a smaller maybe about 6-8kg. The moment he got home and showed it to me, I know we both have the same thing in mind, SASHIMI!!!!! So while hubby's cousin was cleaning the fish, we immediately left for the supermarket to get some wasabi. We have saved about 500gms for the sashimi while the head we planned to make into sinigang for dinner. The rest we froze for future cooking.
After our sashimi fix, there were enough left over to make another dish, and since we are into raw foods at the moment the Expat Daddy decided to make the rest of the fillet into Kilawin. Kilawin or otherwise known as Kinilaw is cubed raw fish marinated in vinegar and/or lemon (or calamansi) and mixed with chopped garlic, onion, ginger and tomato and of course, chili pepper will not be left out. Kilawin is a more common appetizer or "pulutan" instead of an accompaniment for rice. In our household, the Expat Daddy usually prepares the dish when he has friends over for some drinks. Apart from raw fish, he also sometimes makes this dish with fried pork or beef. I must say, any version is good enough for me! 

Ingredients:
500gms tuna fillets, cubed
1 medium onion, finely sliced
3 cloves garlic, finely chopped
ginger (about 1in size), finely chopped
1 large tomato, diced (seeds removed)
2 chili peppers, finely chopped
1 cup vinegar
1/4 cup lemon juice
1 tsp salt (adjust as desired)
1 tsp white pepper
Method:
Dry fish fillets and put in a mixing bowl and season with salt and pepper (don't put all the salt and pepper at this stage, you can adjust later on when all ingredients have been mixed).
Pour in the vinegar and mix well.
Add the ginger, garlic, onion and chili pepper and again mix well to blend the flavors evenly. 
Add the tomato and lemon juice, mix to evenly distribute them. Adjust taste with salt and pepper and again mix well.
Drain excess juices and transfer into a resealable container. Cover and chill for about 2 hours or until ready to serve.
Serve cold. Enjoy!