Ingredients
- 200 g dried cochayuyo seaweed
- 1 red onion
- 2 tomatoes
- 1 bunch cilantro
- Juice of 1 lemon
- 40 ml olive oil
- Salt and pepper
- Water
Step-by-step
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- Soak the cochayuyo in warm water 20 min and cut into small pieces.
- Put the cochayuyo in the mixing bowl with water to cover and cook 35 min, 100°C, reverse, spoon speed until tender.
- Drain and let cool.
- Slice the onion and soak in salted water 10 min to mellow it, then drain.
- Mix the cochayuyo, onion, diced tomato and chopped cilantro in a bowl.
- Dress with lemon, oil, salt and pepper and serve cold.
Tips
- Cochayuyo is rich in iodine and fiber.
- Soaking the onion in salted water makes it milder.
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