Tuna Kinilaw is the correct answer because it is a dish that is commonly known as a Filipino version of ceviche. It is made by marinating raw tuna in vinegar or citrus juice, along with onions, ginger, and chili peppers. The acidity in the marinade "cooks" the tuna, resulting in a refreshing and tangy dish. Tombo Ceviche is not a dish that is commonly known, Malasugi Kinilaw is not a recognized dish, and Tuna Flakes does not fit the description of a ceviche-style dish.