Ingredients

• 1 small onion, sliced paper-thin and separated into rings
• 2 -6 jalapenos, thinly sliced
• 1/2 cup soy sauce
• 1/4 cup distilled white vinegar
• 1 cup unsweetened coconut milk
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, peeled and grated
• 3 -4 tablespoons fresh lemon juice
• coarse salt
• fresh ground black pepper
• 1 small onion, thinly sliced and separated into rings
• 1 cup fresh lemon juice
• 1 tablespoon coarse salt (or more to taste)
• 1/2 cup cold water

Instructions

1. To make the soy and vinegar finadene: place the onion in a non-reactive bowl.

2. Add remaining ingredients and stir to mix.

3. This will keep, tightly covered, in the refrigerator for several days.

4. To make the coconut finadene: Combine the coconut milk, garlic, ginger, and lemon juice in a non-reactive bowl and stir to mix.

5. Add the onions, jalapenos, salt and pepper.

6. This can be made several hours ahead.

7. To make the lemon finadene: combine the lemon juice, salt and water in a non-reactive bowl.

8. Whisk until the salt dissolves.

9. Stir in remaining ingredients.

10. This can be covered and refrigerated for several days.