My cousin Mark's specialty--kinilaw na dilis (anchovies salad). The raw, deboned anchovies were marinated in coconut vinegar for a few minutes then lightly squeezed to take excess vinegar. Then the fillet was tossed in coconut milk, onions, ginger, kamias, tomatoes, black beans and crushed peanuts. Spicy chili is optional. This was a scrumptious appetizer over bottles of beer and kwentong barbero with my cousins.