There’s nothing quite like the taste of fresh seafood, and oysters are no exception.
If you’re in the mood for something unique and flavorful, try kinilaw na talaba – Filipino oyster ceviche.
Kinilaw na talaba is a Filipino oyster ceviche dish that is made from fresh oysters marinated in vinegar, spices, and citrus. It is a popular pulutan (drinking snack) in Filipino culture.
In this blog post we’ll teach you about kinilaw and how easy it is to make at home.
We’ll discuss its origins as well as give some tips to ensure it is the perfect addition to your next meal.
Keep reading for the recipe details!
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Table of Contents
- What are the origins of Kinilaw?
- What is the difference between Kinilaw and Ceviche?
- What is Kinilaw na Talaba?
- What does Kinilaw na Talaba taste like?
- What to serve with Oyster Kinilaw:
- Ingredients
- Recipe
- Basic Oyster Preparation Tips and Tricks
- Final Thoughts
- More Recipes You'll Love
- References & Further Reading
What are the origins of Kinilaw?
Kinilaw is a ceviche-style dish that originated from indigenous Philippines.
It is theorized that the cooking technique is at least a thousand years old according to archaelogist findings. The dish’s existence has also been recorded by Spanish colonists in the 1600’s.
The word kinilaw comes from the Visayan word kilaw (“to eat raw”) and the dish is believed to originate from the Visayas region of the Philippines.
Today, there are many regional versions of kinilaw throughout the country. Variations include a variety of ingredients such as fish, live shrimp, oysters, bananas, unripe mangos, coconut milk, and sea grapes.
What is the difference between Kinilaw and Ceviche?
Since both dishes are raw seafood cured in an acidic marinade, we call kinilaw “Filipino ceviche” because ceviche is more well-known and it is easier for most people to understand. However, kinilaw and ceviche are not the same.
Kinilaw is different from ceviche because it uses vinegar as a main ingredient to cure the fish instead of lime.
Another difference is the origin – it is thought that ceviche originated in Peru while kinilaw originated in the Philippines.
What is Kinilaw na Talaba?
Kinilaw na talaba is a version of kinilaw that involves fresh oysters that are quickly marinated in a vinegar sauce.
In our recipe, we combine spiced coconut vinegar, coconut milk, citrus, and aromatics to make a spicy and tangy sauce that perfectly complements the shellfish.
This kinilaw is much faster to make than other versions because it is done in a matter of minutes rather than hours or days.
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What does Kinilaw na Talaba taste like?
Kinilaw na talaba tastes as if you’re walking on a beautiful beach in the Philippines.
It’s sour and spicy with the fragrance of fresh coconut milk and aromatics. The oyster brings the saltiness of the ocean, yet it is sweet and plump.
When you slurp up the oyster, the flavors explode in your mouth. You’ll feel as if you’re lying on the white sandy beach with your feet dipped in the warm ocean waters.
Paired with a refreshing beer, it’s the ultimate dish!
What to serve with Oyster Kinilaw:
Serve oyster kinilaw as a side dish for your next dinner party or simply enjoy it as an appetizer with an ice-cold beer.
Choose Filipino beers like Red Horse, San Miguel, or try out a cocktail for the best pulutan experience! (Pulutan is the Filipino word for foods that are paired with alcoholic beverages.)
To pair with other dishes, try a variety of appetizers, fried foods, or grilled foods.
Here are some suggestions:
Ingredients
- 24 fresh oysters any type
Marinade
- ½ cup spiced coconut vinegar
- 2 tbsp full fat coconut milk
- 2 tbsp calamansi juice or lemon juice
- 1 tsp sugar
- 1 tbsp ginger minced
- 1 piece freshno chili or thai chili or siling labuyo, minced
- 2 tbsp red onion thinly sliced
Garnish and Serve
- young cilantro
- course sea salt
We use spiced coconut vinegar made by Suka Pinakurat Factory. It is a special type of Filipino vinegar called sukang tuba, which is vinegar made from fermented coconut nectar.
This type of vinegar is very strong, which makes it perfect for kinilaw. You can find this vinegar at Filipino markets (Seafood City), Asian markets (H-Mart), or online grocers such as the Weee! Asian Grocery App. (Click here for $20 off your first 2 orders at Weee!)
For added spice, we used fresno chili. This chili can be found at most grocery chains in the US. If you’d like to take it up a notch, you can use replace fresno chili with thai chili or siling labuyo (Filipino bird’s eye.)
In regards to oysters, you can choose any fresh East or West Coast oysters to your preference. We used fresh Moondancer oysters (East Coast) with a strong brine, tender meat, and sweet finish. We also used Takara oysters (West Coast) with a mild salinity and cucumber finish.
If there is a Whole Foods near you, we highly recommend getting their Fishmonger’s Dozen (12 oysters for $12) sale every Friday! They have great quality and freshness.
Recipe
- Shuck the oysters. Discard the top shells.
- Remove the oyster meat and place in a mixing bowl. We recommend keeping different types of oysters in their own separate mixing bowls. Set aside the bottom shells for serving.
- In a separate mixing bowl, combine the marinade ingredients.
- Add marinade to the bowl(s) of oyster meat. Give it a stir and let it marinate for 5 minutes.
- Place one oyster back in each shell. Add a spoonful of marinade to each shell.
- Garnish with cilantro and a few crystals of sea salt. You can also serve sea salt on the side for each guest to add to their taste preference. Serve on a bed of ice.
Basic Oyster Preparation Tips and Tricks
The key to a great oyster dish is using the freshest raw oysters you can find. We will teach you some helpful basics on how to store, check for freshness, and shuck an oyster.
Oyster Preparation and Handling
Keep oysters refrigerated and on a bed of ice/ice pack and covered with a damp towel. If you’re storing them with ice, ensure that they do not sit in melted ice because oysters will not survive in freshwater. Also, remember that fresh oysters are alive and need air circulation and moisture to live, so do not store them in an airtight container.
No matter when you bought them, always check the freshness of the oyster right before preparing the dish. Take one oyster in each hand and use one to tap on the other. If the oyster sounds hollow, it is dead. And if the tapping sounds solid, it means the oyster is alive and fresh. Also, inspect the shells and discard any oysters whose shell is opened.
Wash the oysters with cold water to get rid of any dirt and shell bits.
To preserve freshness, keep the oysters on a bed of ice as much as possible during preparation and serving.
Shucking Oysters
To shuck an oyster, use an oyster knife or a flathead screwdriver. To protect your hand, use a kitchen towel to hold the oyster. Insert the tool into the hinge of the oyster at a 45 degree angle, then either twist or push back/forth with the tool until the shell loosens and you can pry the shell open. Keep the shucked oyster over ice or refrigerated as much as possible in order to maintain freshness.
Shucking oysters may take some practice but it is a fun activity for beginners, and once you master it it will be very quick and easy. Be sure to use fresh oysters and handle your tools safely.
Final Thoughts
Taking a bite of this delicious kinilaw instantly transports you to a tropical paradise. Use our easy recipe below to create your very own oyster kinilaw at home!
Looking for other snacks and appetizers, sides, or other pulutans (drinking foods)? Check out our other recipes here!
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Kinilaw na Talaba (Filipino Oyster Ceviche)
Equipment
- oyster knife or flathead screwdriver
- bed of ice to preserve oysters
Ingredients
- 24 fresh oysters any type
Marinade
- ½ cup spiced coconut vinegar
- 2 tbsp full fat coconut milk
- 2 tbsp calamansi juice or lemon juice
- 1 tsp sugar
- 1 tbsp ginger minced
- 1 piece freshno chili or thai chili or siling labuyo, minced
- 2 tbsp red onion thinly sliced
Garnish and Serve
- young cilantro
- course sea salt
Instructions
- Shuck the oysters. (See below for notes on how to shuck oysters). Discard the top shells.
- Remove the oyster meat and place in a mixing bowl. We recommend keeping different types of oysters in their own separate mixing bowls. Set aside the bottom shells for serving.
- In a separate mixing bowl, combine the marinade ingredients.
- Add marinade to the bowl(s) of oyster meat. Give it a stir and let it marinate for 5 minutes.
- Place one oyster back in each shell. Add spoonful of marinade to each shell.
- Garnish with cilantro and a few crystals of sea salt. You can also serve sea salt on the side for each guest to add to their taste preference. Serve on a bed of ice.
Notes
Basic Oyster Preparation Tips and Tricks
The key to a great oyster dish is using the freshest raw oysters you can find. We will teach you some helpful basics on how to store, check for freshness, and shuck an oyster. Keep oysters refrigerated and on a bed of ice/ice pack and covered with a damp towel. If you’re storing them with ice, ensure that they do not sit in melted ice because oysters will not survive in freshwater. Also, remember that fresh oysters are alive and need air circulation and moisture to live, so do not store them in an airtight container. No matter when you bought them, always check the freshness of the oyster right before preparing the dish. Take one oyster in each hand and use one to tap on the other. If the oyster sounds hollow, it is dead. And if the tapping sounds solid, it means the oyster is alive and fresh. Also, inspect the shells and discard any oysters whose shell is opened. Wash the oysters with cold water to get rid of any dirt and shell bits. To preserve freshness, keep the oysters on a bed of ice as much as possible during preparation and serving. To shuck an oyster, use an oyster knife or a flathead screwdriver. To protect your hand, use a kitchen towel to hold the oyster. Insert the tool into the hinge of the oyster at a 45 degree angle, then either twist or push back/forth with the tool until the shell loosens and you can pry the shell open. Keep the shucked oyster over ice or refrigerated as much as possible in order to maintain freshness.Sharing this recipe is highly encouraged and appreciated. Always provide a link to our original content and properly attribute it to us. It is prohibited to copy and paste full recipes and articles to publish on your website or social media. Fork & Spoon by Noelle Noriesta is licensed under CC BY-NC-SA 4.0
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References & Further Reading
https://www.jamesbeard.org/recipes/oyster-ceviche
https://www.bonappetit.com/story/an-extremely-condensed-guide-to-filipino-vinegars
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