A fresh and tangy seafood salad made with tender birikan shell meat, crisp vegetables, and a punch of vinegar—perfect as an appetizer or side dish.
Cooking Tips:
• Avoid overcooking the birikan to keep the meat tender.
• Use a sharp knife to slice the meat thinly for better texture.
• Chilling the salad before serving enhances the flavor.
Ingredients Tips:
• You can substitute birikan shell with conch or abalone if unavailable.
• Freshly squeezed calamansi juice can replace vinegar for a more citrusy flavor.
• Add chopped chili for a spicy kick.
Birikan (Melon Shell) Salad
Afresh and tangy seafood salad made with tender birikan shell meat, crispvegetables, and a punch of vinegar—perfect as an appetizer or side dish.
Ingredients
- 1 large birikan shell
- 1 liter water
- 2 large tomatoes diced
- 1 small cucumber diced
- 1 large onion chopped
- 2 pcs long green chili chopped
- ½ thumb-size ginger minced
- Salt and pepper to taste
- ¼ cup vinegar
Instructions
Cook the Birikan:
- In a pot, bring 1 liter of water to a boil.
- Add the birikan shell and boil for 30–40 minutes until meat is tender.
- Drain, remove the meat from the shell, and slice into bite-sized pieces. Set aside.
Prepare the Salad:
- In a large mixing bowl, combine tomatoes, cucumber, onion, green onion, and ginger.
- Add the sliced birikan meat.
- Season with salt and pepper.
- Pour in vinegar and toss until well mixed.
Serve:
- Chill for at least 15 minutes before serving for best flavor.
- Serve as an appetizer or side dish with grilled meats or seafood.
