Ensalada de Cochayuyo - Titicaca Seaweed Salad

by Alura Gonzales
(Santa Cruz Bolivia)



You’ll need:
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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