(For all ingredients, please use organic versions if available) Cochayuyo seaweed Cochayuyo seaweed stem (huilte) Bell pepper Scallions Cilantro Lettuce Sesame oil Sea salt Tomatoes Lemon juice Carrots Potatoes Clove of garlic
- Hydrate cochayuyo seaweed for 1 hour, washed it, and leave it in the water, then stretched it
- Bagged and chopped cochayuyo seaweed then put it in the bowl
- Chop the scallions, cilantro, lettuceand, and the peppers, chop it as thin as possible
- Add the juice of 3 lemons to saturate it well
- Mix all ingredients
- Add garlic
- Add a little sea salt
- Leave that for about 5 or 10 minutes to marinate
- Peel a potato that was has been cooked
- Split the potatoes down the middle and hollow it out a little
- Hollow out a tomato then put on the plate
- Garnish with the lettuce
- Add a little bit of the grapeseed oil, to make it milder
- Fill the tomatoes and the potato
- Spread a bit of sesame on the lettuce
- Ready to serve
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