Yuyo (Peruvian seaweed)

Chondracanthus chamissoi

seaweed

A crunchy red seaweed, blanched then mixed into ceviche or salads in Peru.

Origin

Coasts of Peru and Chile

Season (United States)

all year round

Preparation

The seaweed is washed several times to remove the sand, then blanched for a few seconds and cooled at once.

Molecules

Seaweed polysaccharidesIn small amounts, not counted Iodine

Did you know?

In Chile, the same seaweed is called “chicorea de mar”.