This cochayuyo ceviche is undoubtedly a delicious, healthy, and very easy-to-prepare Chilean recipe, without losing any of its original properties.
Contents
How to make Cochayuyo Ceviche?
Cochayuyo ceviche is ideal to serve as an appetizer, salad, accompanied by crackers and/or bread, and can even be used as a filling for empanadas.
Nutritional Information
Category: Appetizers
Cuisine: Chilean
Calories: 300
Preparation: 30 minutes
Cooking: 30 minutes
Servings: 4 people
Chilean Cochayuyo Ceviche recipe
Ingredients
- 200 g of dry cochayuyo
- 200 ml of lemon juice
- 2 medium red onions
- 2 ripe and firm avocados
- 1 red bell pepper
- 1 clove of garlic minced
- ½ cup of fresh cilantro
- Olive oil
- Sea salt
- Black pepper
- Merkén
Preparation
- Open the bundle of cochayuyo and wash it well in cold water, soak in a large pot covered with boiled water and cook over medium heat for about 30 minutes or until soft, drain and cool.
- On a clean kitchen board, chop the cochayuyo into julienne or small pieces of 1 centimeter. Reserve.
- In a large bowl, combine the chopped cochayuyo, sliced red onion, freshly squeezed lemon juice, and olive oil, season with salt and pepper to taste, mix everything, cover with plastic wrap and let it rest in the refrigerator for about 20 minutes.
- Remove from the fridge and add the chopped red pepper, diced avocado, cilantro, and a pinch of merkén, adjust seasoning and mix well.
- Serve the cochayuyo ceviche immediately accompanied, for example, by merkén crackers or toasted corn.
Cochayuyo health benefits
Cochayuyo is high in vitamins (such as A, C, and E) and minerals like iodine, calcium, and iron. It’s also a good source of protein.
Did you know?
According to some historians, the word ceviche comes from the Quechua “siwichi,” which could translate to fresh or tender fish.
