Tuna Ceviche with Calamansi Recipe

Make the aguachile: Combine coconut water, calamansi juice, and chilies in a blender; process until well combined. Transfer to a bowl and stir in olive oil. Season with salt.

Add tuna to the aguachile. Marinate in the refrigerator for at least 30 minutes or overnight, depending on your preferred doneness of the fish.

To serve, arrange tuna, cucumber, onions, singkamas, and avocado in a shallow bowl. Drizzle with more aguachile. Garnish with cilantro. Serve this with nacho chips for scooping out the fish, vegetables, and the ceviche.