Kilawing Talaba (Fresh Oysters in Spicy Vinegar)

I love raw foods. Well, not all raw foods. But I would exchange a burger for a salmon or tuna or uni sashimi at any time of the day or night.

Lately, I have been craving for fresh oysters in spicy vinegar. Actually, it is oysters soaked in vinegar with onions, red chilis, ginger, salt and pepper. I think the scarcity of lemons in the Philippines was the reason this dish was invented. (*now I'm drooling) The sourness of the vinegar and the taste of oysters go really, really well with the chilis and the ginger.

Here's the recipe for "Kilawing Talaba" as we call it here in the Philippines:

Ingredients:

1-1/2 c. of shucked oysters

1/8 c. of strong vinegar

1 tsp. of salt

1 tbsp. of finely chopped onions

2 chili peppers, cut into thirds

1 tsp. finely chopped ginger

Procedure:

1. Place the fresh oysters in a large shallow basin. Pour enough boiling water to cover all of them. Let stand for 3-4 minutes or until shells are slightly opened. Using a pointed knife, pry the shells open and remove the meat.

2. Place the oysters in a bowl.

3. In a different container, mix all the other ingredients. Pour onto the oysters and mix until all the oysters are covered with the vinegar mix. Let stand for at least 10 minutes. Serve chilled.