Every area in the Philippines, being an archipelago, have a version of Kilawing Isda (the Pinoy counterpart of cevice). In Pangasinan, salt water and fresh water fish can be used. I used Maya-maya (red snapper) marinated in sukang iloko (fermented sugar cane vinegar), ginger, onions, garlic and lots of green and bird's eye chillis. My father's version uses coarsely chopped white fish instead of diced. The fish is marinated in coconut vinegar for at least an hour. Vinegar is then squeezed from the fish before adding it into the sukang iloko mix.
Kilawing Isda is best serve as pulutan, as an accompaniment to grilled dishes or as a stand-alone dish. Merienda sound good too.