3/4 k fresh maya-maya, filleted and cubed
1/4 cup calamansi juice
1/4 cup Vinegar (red cane)
1 cup Pineapple Tidbits (reserve 2 Tbsp syrup)
2 pcs (100 g) bell peppers, cut into squares
1 medium (50 g) onion, chopped
2 pcs siling labuyo, sliced
1 tsp ginger juice
2 cloves garlic, minced
2 Tbsp Vinegar (red cane)

1 SOAK fish in calamansi juice and 1/3 tsp. iodized fine salt (or 1 Tbsp. iodized rock salt) for 30 minutes. Drain. Soak again in Vinegar for 30 minutes. Drain.

2 COMBINE fish with the remaining ingredients. Chill until ready to serve.