Kiniliaw or Kilawin practically means the same dish the only difference is the region it came from. The dish may vary from region to region where some add some coconut milk. This dish is very similar to ceviche but the Filipino version is not to leave the citrus too long with the fresh seafood but almost to help bring out the flavour of the dish, think Sashimi with a vinaigrette dip. Many Filipinos do think that the citrus is there to cook the fish but really it is more of a condiment or sauce for the fish to compliment it. I have said a joke about how Kinilaw was invented but it’s probably something I need to tell you in person…haha!
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How to Make Kinilaw na TalabaPrint Recipe
- 12 Fresh Oysters
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 thumb size ginger, minced
- a pinch of ground black pepper
- 1 tsp salt
- 1 lemon, cut in half and juiced
- 2 stems of spring onions, minced
- Ice cubes
Prepare oysters by opening them and placing them on top of the ice in a serving plate or bowl.
In a medium bowl add onions, ginger, garlic, black pepper, salt and chili. Mix thoroughly.
Add lemon juice and spring onions. Taste your mixture, it should have a balanced taste and not too sour.
Using a teaspoon pour some citrus vinaigrette in each oysters.
Served and enjoy!
Tip. If your mixture is too sour, you can add a tablespoon of water and a pinch of salt to balance it out.