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Kinilaw na Talaba (Filipino Oyster Ceviche)

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!
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Prep Time 25 minutes
Marinate Time 5 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Filipino
Ingredients Equipment Method Notes

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

Equipment

  • mixing bowl(s)
  • oyster knife or flathead screwdriver
  • bed of ice to preserve oysters

Method
 

  1. Shuck the oysters. (See below for notes on how to shuck oysters). Discard the top shells.
  2. 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.
  3. In a separate mixing bowl, combine the marinade ingredients.
  4. Add marinade to the bowl(s) of oyster meat. Give it a stir and let it marinate for 5 minutes.
  5. Place one oyster back in each shell. Add spoonful of marinade to each shell.
  6. 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.