This fusion version of ceviche is “cooked” with fresh Thai lime juice, although if you have calamansi juice, use that instead. Of course, the seafood is not actually cooked, but if you leave ...
This fruit is too small to juice with a standard citrus juicer. The easiest way to juice calamansi is to cut each one in half and squeeze by hand, then strain the juice through a sieve ...
while the calamansi was exactly as Roco described — a crisp tangerine-lime fusion. The lychee flavor reminded me of canned lychee juice or the lychee ice drinks you can get at Thai restaurants.