Kilawin na Talaba

Kilawin is any type of fresh seafood that are being cooked using the acidity of vinegar, it could be kilawin tuna, kilawin dilis, kinilaw na tanigue or even bangus as long as it is fresh. But if your system is not use for eating kinilaw it might cause some health problem especially if the fish that you've been using is raw. But kilawin can be also prepared using goat skin or even swine skin but the process is much different because animal skin couldnt be eaten fresh. So be careful for choosing seafoods for kilawin to avoid some health problem, anyway if you want to try kilawin talaba (fresh) which is my husband all time favorite, here is my procedure for preparing  this famous filipino seafood recipe, kinilaw recipe.

Ingredient :

• 1 kg fresh oyster, remove from shell
• 3 pcs red onion, diced
• 4 pc thumbsize ginger, diced
• 1 red bell pepper, diced
• 5 pcs siling labuyo, sliced
• 15 pcs calamansi
• salt to taste
• 2 cup of vinegar
• 1 pc cucumber, cut into cubes
•  Vetsin

First you have to be sure that oysyer is fresh as it might cause some stomach problem. Wash thoroughly oyster and drain using strainer, boil 2 cups of water and pour directly on talaba while oyster was still on strainer, drain. Put oyster on a bowl and pour in vinega to marinate for 1 hour, drain again and place oyster on deep bowl, add calamansi juice, siling labuyo, red bell pepper, ginger, onion,, cucumber, 1/4 tsp of salt, if calamansi juice is not enough to cover oyster, vetsin, add vinegar just enough to cover oyster. Refrigerate for 1-2 hours and kilawin na talaba is best served with beer or harddrink as a appetizer.