How to Make Kinilaw na Talaba (Oysters Ceviche)
Kinilaw na Talaba is a Filipino dish of shucked oysters marinated in vinegar, spices, and seasonings, highlighting the freshness and natural flavors of the seafood.
Prep Time10 minutes mins
Cook Time1 minute min
Total Time11 minutes mins
Course: Seafood Recipe
Cuisine: Filipino
Keyword: kinilaw na talaba
Servings: 2 servings
Calories: 130kcal
Author: Manny
- 1 cup fresh oysters
- 1/2 cup vinegar
- 3 cloves garlic crushed
- 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.
Cooking Tips of Kinilaw na Talaba Recipe
1. Choosing the Freshest Oysters
Select oysters that are tightly closed or slightly open; avoid those with wide openings, as they may be dead and unsafe to eat. Fresh oysters should smell like the ocean, with no strong or off-putting odors. When shucking oysters, discard any that are already open before shucking, as they may be spoiled.
2. Properly Shucking Oysters
Use a sturdy oyster knife to safely open the oysters. Insert the knife into the hinge of the oyster and twist it to pry the shell open. Slide the knife along the top shell to detach the oyster, then remove any shell fragments. Be cautious not to spill the oyster's juices, as they add flavor to the dish.
3. Marinating for Optimal Flavor
Allow the oysters to marinate in the vinegar mixture for at least 2 to 3 hours, or longer for a more intense flavor. Refrigerate the marinating oysters to keep them fresh. If marinating for an extended period, check the oysters periodically for any signs of spoilage and discard if necessary. 