A Family Favorite: Kinilaw na Talaba

          Kinilaw na Talaba or Oyster Ceviche is our family's favorite. Everytime we go to Pangasinan, we look for plump and juicy oysters for this recipe. Sometime we even add grated unripe mango.

          This recipe is so easy, even kids can make it. It is best served with Pinakbet and Inihaw na Liempo.

Ingredients:

1 kilo talaba (oysters), removed from shell
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

Cooking Time!

1. Clean and wash oysters in running water and remove dirt.
2. Transfer it on a mixing bowl and pour boiling water into the bowl, just enough to cover the oysters.
3. Drain the meat. Wash and clean it well under running water if needed.
4. Transfer oyster meat into another mixing bowl. Add chopped onion, ginger, vinegar, and chili. Mix well.
5. Season with salt and pepper. Adjust flavor to suit your taste.
6. Refrigerate for at least an hour before serving.