Kinilaw na Talaba (Oysters Ceviche) Recipe
This kinilaw na tababa dish is I think the simplest and easiest way to prepare oysters. Provided that you bought the oysters already shucked so you won’t have to do the hard and dirty work. That is one of the hardest part in preparing oysters. Kinilaw is also known as ceviche or soaking the fish or seafood in vinegar or lime to pickle it. Then you put spices to make the dish more appetizing. Actually kinilaw should be eaten raw and without heating it but there are also some who prefer to cook it for a few seconds or minutes. This method is preferable to people who can’t tolerate eating raw fish or seafood.
Ingredients:
- 1 cup fresh oysters
- 1/2 cup vinegar
- 3 cloves garlic, crushed
- 4-5 small red onions or native onions
- 1/2 tsp. peppercorns, coarsely ground or pounded
- 1/2 tsp. salt
How to make Kinilaw na Talaba:
Slice onions into thin rings. Add garlic, salt and pepper to vinegar.
Add oysters. Let stand for 2 to 3 hours.
If you are planning to serve it 5 hours later or more.
Boil the kilawin over high heat for a few seconds and remove immediately or it will be reduced to the size of a pea.
You could serve it with the vinegar mixture or drain the oysters and serve.
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