SINUGLAW

Popular in the Mindanao region especially in Davao and and Cagayan de Oro. Sinuglaw, a relative of ceviche made from tuna, mackerel, or swordfish with cucumber (and sometimes radishes) and chili marinated in vinegar.

Sinuglaw, a portmanteau of sinugba (grilled) and kinilaw in the Cebuano language, is also a term for a dish in which diced, grilled pork belly is mixed with kinilaw.