Appetizers · Filipino Recipe · Kinilaw/Ceviche · Lutong Bahay (Daily Menu)



Kinilaw na Talaba is Oyster ceviche in english language. Its the easiest way to prepare an oyster recipe. A recipe of fresh oysters soaked in native vinegar with lots of green chili peppers, red chili pepper, ginger and red onions. Great appettizer (pulutan). You can also pair it with Fried Fish, Ensaladang Talbos ng kamote and steamed okra. Delish and healthy!


(Oysters Ceviche)

1 kilo talaba (oysters)
1 medium red onion (sliced)
1 thumb size ginger root (thinly sliced)
3/4 cup vinegar or sukang tuba, or coconut vinegar
3 pcs red chili or labuyo (sliced)
3 pcs long chili pepper (siling pangsigang)
Salt and Pepper
Boiling water

Clean and wash oysters in running water and remove dirt.

Transfer it on a mixing bowl and pour boiling water into the bowl, just enough to cover the oysters.

Let the shells to partially open up before removing from the basin.

One by one, open the shells and take out the meat. Wash and clean it well under running water if needed.

Transfer oyster meat into another mixing bowl. Add chopped onion, ginger, vinegar, and chili. Mix well.

Season with salt and pepper. Adjust flavor to suit your taste.

Refrigerate for at least an hour. Serve and enjoy!

Don’t missed out on our delicious Pancit ng mga taga Bocaue Bulacan:


Credits: @joanfullofsunshine

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