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.