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Recipe of Cochayuyo ceviche

Discover a marine and Chilean version of the classic ceviche with this recipe for cochayuyo ceviche. Cochayuyo, a brown seaweed typical of the Pacific coasts, becomes the star of a fresh, light, and nutrient-packed dish. Ideal for those seeking vegetarian or vegan alternatives, or simply wanting to incorporate more seafood into their diet. This preparation is perfect as an appetizer, quick dinner, or even as a side dish in a summer lunch.

The recipe is simple: the cochayuyo is steamed until tender, then mixed with julienned red onion, fresh cilantro, lemon juice, bell pepper, and a touch of oil and salt. The result is a ceviche with a soft yet characterful texture, combining the acidity of lemon with the umami flavor of the seaweed. Unlike fish or shrimp ceviche, this version does not require raw fish, making it more accessible and safe for all palates.

You can adjust the amount of lemon and bell pepper to your taste, and even add a spicy kick if desired. It is a recipe that lends itself to creativity, but always maintaining the essence of ceviche: freshness and flavor balance. Dare to try this cochayuyo ceviche, a nutritious and surprising option that will surely become a favorite in your kitchen.

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Recipe of Cochayuyo ceviche
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Cook

10 min

Servings

6

Ingredients

Directions

  1. 1

    The first thing is to cook the cochayuyo the day before but steam it with my little water until it is cooked.

  2. 2

    Then mix with the onion, morón and coriander, lemon, salt and oil to taste and ready to enjoy.

  3. 3

    Stir everything and enjoy.

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