Titicaca seaweed salad

Directions

1. Put the cochayuyo in vinegar the night before, and leave it till next morning. Then, wash the cochayuyo at least 3 times before putting it to cook in water with the remaining 1/2 cup of vinegar.

2. Wash the cochayuyo again, and cut it into small dices. Add cilantro, onion and salt to taste. Let it cool half an hour before serving.

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