Cochayuyo is a seaweed with many benefits and nutrients, mainly extracted from the Chilean coast. This cochayuyo ceviche recipe is a very tasty alternative to the typical fish ceviche, specially designed for those people who do not consume meat or fish.
Although this dish has an exotic appearance, do not be fooled, as it is very tasty and is an excellent option as an appetizer, entree or side dish. Stay and discover with us how to make cochayuyo ceviche, you’ll love it!
Ingredients to make Cochayuyo Ceviche:
• 1 package of cochayuyo
• 1 purple onion
• 1 paprika
• 1 bunch of coriander
• 1 splash of olive oil
• 1 splash of lemon juice
• 1 pinch of salt and pepper
• 1 avocado (optional)
How to make cochayuyo ceviche:
First, prepare the cochayuyo. To do this, let it boil for 20 minutes in a pot of water. Depending on your presentation, you can read the preparation instructions on the package. Another method is to let it soak in water overnight, about 8-12 hours. When it’s ready, strain the water and wash it well.
Wash the onion and paprika well and cut them into cubes (if you prefer julienne cuts you can do it). Soak the parsley in a little water with vinegar to make it very clean and rinse it under running water. Then cut it very small too.
Trick: You can complement the cochayuyo ceviche with avocado cut to taste.
Mix the ingredients in a deep dish and season with lemon juice, olive oil, pepper and salt, and voila! Now you can enjoy your rich cochayuyo ceviche recipe. Without a doubt, this is a perfect option for vegetarians or vegans, but also for all those who want to take care of their diet, since this seaweed is rich in vegetable proteins, contains all the essential amino acids and is rich in fiber. You can accompany the vegan cochayuyo ceviche with plantain chips or Chilean marraquetas.
