Kinilaw na Malasugi (Swordfish Kinilaw)

Method

1. Keep the fish refrigerated at 4°C or colder. Using clean separate utensils, remove skin and bones and cut into even cubes; do not rinse fish in the sink.
2. Toss the fish with a pinch of salt and about half of the vinegar.
3. Let sit in the refrigerator for 5–10 minutes, then drain off this first vinegar.
4. Add the remaining vinegar, calamansi juice, ginger, onion and chilies and toss gently to coat.
5. Season to taste with more salt and pepper, then chill for another 5–10 minutes.
6. Fold in coconut cream just before serving if desired.
7. Serve immediately while chilled.