How to Make Kinilaw (Filipino-Style Marinated Fish)

In a large non-reactive bowl, combine tuna, tomatoes, onion, ginger, chiles, vinegar, lemon zest, lemon juice, salt, mango (if using), and coconut milk (if using). Using clean hands or a spoon, gently fold until well combined. Cover and refrigerate for at least 3 minutes and up to 15 minutes. Vicky Wasik Set a fine-mesh strainer inside a medium bowl, and drain fish mixture; discard excess liquid. Transfer kinilaw to a serving bowl, sprinkle with chives or scallions and edible flowers (if using), and serve immediately. Vicky Wasik