Ensalada de Cochayuyo - Titicaca Seaweed Salad
by Alura Gonzales
(Santa Cruz Bolivia)
You’ll need:Bolivian Salads    Bolivian Recipes Home Page
1 pack of dried or fresh Cochayuyo (a weed native from Lake Titicaca)
1 cup finely chopped cilantro
1 cup onion, diced
1/2 cup apple cider vinegar
How to prepare:
Put the cochayuyo in vinegar the night before, and leave it till next morning. Then, wash the cochayuyo at least 3 times before putting it to cook in water with the remaining 1/2 cup of vinegar.
Wash the cochayuyo again, and cut it into small dices. Add cilantro, onion and salt to taste. Let it cool half an hour before serving.
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