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.