 The raw fish are cubed and then marinated in vinegar, souring agents (usually calamansi, but can also be other sour fruits), and salt and spices like black pepper, ginger, onions, and chili peppers (commonly "siling labuyo" or bird's eye chili).Variants can also use other ingredients, like shrimp, squid, clams, oysters, crabs, sea urchin roe, seaweed, shipworms ("tamilok"), vegetables, and cooked meat (usually goat meat, pork, beef, or chicken).In the Northern Mariana Islands, "kelaguen", is another ceviche-type dish among the Chamorro people.