A coastal salad where fresh yuyo takes the lead. Briny, bright and citrusy, it pairs the seaweed’s firm bite with a crisp, gently spicy criolla—a simple side that wakes up the whole table.
Check the fresh yuyo and remove any sand, shell fragments, or tough pieces. Wash it in several changes of cold water, moving it gently with your hands, until the water runs clean; then drain it very well and cut only the strands that are too long. It should stay fresh, firm, and completely free of grit.
Slice the red onion into thin feathers, dice the tomato, finely chop the seeded and deveined ají limo, and chop the cilantro. Give the onion a quick rinse under cold water and drain it well; this softens its raw bite without taking away its crispness.
Combine the yuyo, onion, tomato, chili, and cilantro in the bowl. Add the
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