In a glass bowl, combine the vinegar and tuna filet. Stir and let it sit for atleast 20 mins. Discard the vinegar then set aside the tuna filet
In a bowl, combine the tabon tabon and coconut vinegar. Mix well to release the tabon-tabon sap. Strain the vinegar then set aside
Combine the vinegar with the calamansi juice and grated ginger. Season with salt island pepper.
In a glass bowl, combine the tuna, vinegar, cucumber, red onion, red bell pepper and siling labuyo. Mix well and season with salt and pepper.
Chill for at least 30 mins before serving
