How to make:
Cut up approximately 3/4 to 1 kilo of raw tuna, make big chunky cuts because I like it that way, so if there is any "cooking" done with the lemon, it will not "cook" inside even if this dish is in the refrigerator for 3 days. I was lucky the tuna was big eye tuna. Only 400 pesos. The seller sells it at the same price as the no normal yellow fins. I was going to just buy 1 kilo, but since it turned out to be big eye, I bought 2 kilos for a total of 800 pesos.
I chose 3 mature coconuts / niyog for the coconut milk and had them pressed in the market. The minimum number of mature coconuts to be able to press is 6. So I bought 6 x 20 pesos each coconut for 120 pesos. I split the coconut milk in 2 plastic bags. We only used 1 bag of coconut milk which comes from 3 coconuts.
Cut up a lemon, squeeze the juice, normally just 1 lemon, depending on the size. This is where your sense of taste comes in.
Cucumbers, cut up as much as you want in your recipe. In this case the cucumbers used were yellow skinned cucumbers.
Celery, cut up as much as you want in your recipe.
Cut up some raw onions, as much as you like... in this case I used red onions.
Add salt to your taste, in this case we used pink himalayan salt.
Add pepper to your taste.
I can keep this in the refrigerator for 3 days without deterioration of the raw coconut milk.
No heating required when served.
