- 1/2 kilo fresh tanigue, cubed
- 1/2 cup white vinegar
- 2 pcs tomatoes, quartered
- 1 thumb sized ginger, sliced thinly
- 1 red onion, sliced
- 1 red bell pepper, sliced
- 1/2 cup calamansi juice
- salt and pepper to taste
- sugar (optional)
- In a bowl, mix tanigue and vinegar.
- Let it stand for 10 minutes.
- Drain the vinegar and add the remaining
- Mix well. Season with salt and pepper.
- Chill and serve.
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