Great Appetizer: Fresh "Talaba" (Oysters) in Vinegar

Talaba (oyster) is a type of shellfish that is commonly found in coastal areas in the Philippines. This shellfish can be used as an ingredient in many kinds of dishes, but it is also best eaten raw when freshly plucked out from the shell. Talaba is also an affordable source of protein. It may be sold with or without the shell. A package that includes about half a cup of shucked oyster meat sells for as low as 20 pesos in public markets.

Talaba shells

As said before, talaba can be eaten raw. To add twist to the eating experience, raw talaba can be made into kilawin. Kilawin is an appetizer similar to ceviche, but vinegar is used instead of lemon juice. Shown below is talaba prepared kilawin. It is made by adding vinegar, ground black pepper, crushed garlic and chopped onions to about half a cup of talaba. At least two chili peppers are then cut into threes and added to the mixture to make a spicier appetizer.