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Cochayuyo, a traditional dish rooted in Chile’s coastal culture, is a unique salad that brings the ocean’s bounty to the table in an entirely distinct way.
Celebrated for its nutritional value and earthy, briny flavour, this dish transforms dried seaweed into a vibrant and satisfying meal.
Popular in households across Chile, especially in regions near the sea, Cochayuyo Salad reflects a deep connection between Chilean cuisine and the natural abundance of its landscape. It’s a dish that invites food lovers to experience something genuinely different, packed with flavour and heritage.
What Is Cochayuyo?
Cochayuyo is a type of edible seaweed that thrives in the cold, nutrient rich waters of the Pacific Ocean.
In its dried form, it is an unassuming ingredient; dark, dense, and almost leathery, but when properly prepared, it transforms into a versatile, flavourful base for many dishes. In Chile, Cochayuyo is often enjoyed as a salad, where its chewy texture and distinctive taste shine.
To make the salad, the seaweed is rehydrated and cooked, then combined with fresh, simple ingredients like onions, tomatoes, and cilantro.
Dressed with olive oil and lemon juice, it becomes a refreshing yet hearty dish that is as nourishing as it is delicious. Beyond salads, Cochayuyo is used in soups, stews, and even as a meat substitute, making it a staple ingredient in Chilean kitchens.
Ingredients and Taste
Cochayuyo Salad is a celebration of simplicity. The primary ingredient, Cochayuyo, is first soaked and boiled to soften its naturally firm texture. Once tender, it is diced or shredded and mixed with chopped tomatoes, onions, and fresh cilantro.
A drizzle of olive oil, a splash of lemon juice, and a pinch of salt bring the salad together, enhancing the seaweed’s earthy, oceanic flavour while balancing it with the brightness of the vegetables and dressing.
The taste is unlike anything else, a blend of the sea’s essence with a mild, earthy undertone. Its texture is chewy but not tough, making each bite satisfying and full of character.
The lemon juice adds a zesty tang, while the tomatoes and onions contribute sweetness and crunch. It’s a dish that surprises the palate and leaves a lasting impression, especially for those new to seaweed based cuisine.
A Taste of History
The use of Cochayuyo in Chile dates back centuries, deeply intertwined with the culinary traditions of the Mapuche people, one of Chile’s indigenous groups.
For the Mapuche and other coastal communities, Cochayuyo was more than just a food, it was a vital source of nutrition, rich in iodine, fibre, and essential minerals.
Harvested from rocky shores and dried to preserve its freshness, this humble seaweed became a key ingredient in their diet.
Over time, Cochayuyo found its way into broader Chilean cuisine, embraced not only for its health benefits but also for its versatility.
While its prominence waned with the rise of modern processed foods, recent years have seen a resurgence of interest in traditional, nutrient dense ingredients like Cochayuyo.
Today, it’s cherished as both a symbol of Chile’s culinary heritage and a sustainable food source, reminding people of the enduring value of nature’s gifts.
Chilean Cochayuyo (Dried Seaweed Salad) Recipe
Serves: 4 people
Ingredients:
- 1 cup dried cochayuyo (seaweed)
- 2 medium tomatoes, finely diced
- 1 medium onion, finely chopped
- 1 small green bell pepper, finely diced
- 1 tablespoon fresh cilantro, chopped
- Juice of 1 lemon (or lime)
- 2 tablespoons olive oil
- 1 teaspoon red wine vinegar
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- Optional: 1 small red chili, finely chopped
Directions
To begin, rinse the dried cochayuyo under cold water to remove any impurities or grit. Place it in a large bowl and cover it with warm water. Allow it to soak for 1 hour or until the seaweed softens and expands.
Drain the soaked cochayuyo and cut it into bite sized pieces, approximately 1 inch long. Place the pieces in a pot of boiling water and cook for 15 minutes to further soften the texture. This step reduces the strong marine flavour, making it more palatable.
While the cochayuyo is boiling, prepare the vegetables. Dice the tomatoes, onions, and bell peppers evenly for a consistent texture in the salad. If using chili, finely chop it and set it aside.
Once the cochayuyo has boiled, drain it and allow it to cool to room temperature. Pat it dry with a clean kitchen towel to remove excess moisture, ensuring the salad remains fresh and crisp.
In a large mixing bowl, combine the prepared cochayuyo pieces with the diced tomatoes, onions, bell peppers, and optional chili. Toss gently to evenly distribute the ingredients.
In a small bowl, whisk together the lemon juice, olive oil, red wine vinegar, salt, and black pepper to create a zesty dressing. Taste the dressing and adjust the seasoning if needed.
Pour the dressing over the cochayuyo mixture and toss thoroughly to ensure all the ingredients are coated. Sprinkle the chopped cilantro over the salad and gently fold it in for a burst of fresh flavour.
Transfer the salad to a serving dish. Garnish with additional cilantro or a few slices of fresh lemon. Serve at room temperature or slightly chilled, paired with crusty bread or as a refreshing side dish for grilled meats or fish.
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