---
title: "Chilean Cochayuyo Ceviche — Homemade Ceviche de Cochayuyo Recipe"
description: "In addition to the numerous benefits it brings, this cochayuyo ceviche is undoubtedly a delicious, healthy, and very easy-to-prepare Chilean recipe, without losing any of its original properties."
url: https://www.chileanfoodrecipes.com/cochayuyo-ceviche-recipe/
date: 2024-01-19
modified: 2026-06-30
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2024/01/Chilean-Cochayuyo-Ceviche-Recipe.jpg
categories: ["Appetizers"]
tags: ["Appetizers"]
type: post
lang: en
---

# Chilean Cochayuyo Ceviche — Homemade Ceviche de Cochayuyo Recipe

[Versión en Español](https://comidaschilenas.com/receta-de-ceviche-de-cochayuyo/)

![Chilean Cochayuyo Ceviche Recipe](https://www.chileanfoodrecipes.com/wp-content/uploads/2024/01/Chilean-Cochayuyo-Ceviche-Recipe.jpg)*Chilean Cochayuyo Ceviche Recipe*

This cochayuyo ceviche is undoubtedly a delicious, healthy, and very easy-to-prepare Chilean recipe, without losing any of its original properties.

## 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

Each serving of Chilean cochayuyo ceviche contains approximately 300 calories, 18 g of carbohydrates, 14 g of fats, 8 g of proteins, 6 g of fiber, 3 g of sugars, 0 mg of cholesterol, and 420 mg of sodium.

## 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

### Instructions

1. 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.
2. On a clean kitchen board, chop the cochayuyo into julienne or small pieces of 1 centimeter. Reserve.
3. 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.
4. Remove from the fridge and add the chopped red pepper, diced avocado, cilantro, and a pinch of merkén, adjust seasoning and mix well.
5. Serve the cochayuyo ceviche immediately accompanied, for example, by merkén crackers or toasted corn.

## Additional Tips

### Preparing the Cochayuyo

Always soak the dry cochayuyo in cold water for at least 30 minutes before cooking to soften it. If it remains tough after cooking, extend the time to 45 minutes, checking regularly until it reaches a tender but firm texture — similar to well-cooked squid.

### Balancing the Flavors

Use freshly squeezed lemon juice rather than bottled, and adjust the quantity gradually — start with half the amount and add more to taste. A generous handful of fresh cilantro adds brightness and complements the marine flavor of the cochayuyo.

### Presentation and Serving

Chill the ceviche for at least 20 minutes before serving. Plate it in glass bowls or individual cocktail glasses to showcase the colorful ingredients. Serve immediately to preserve the freshness of the avocado and prevent browning.

| Ingredient | Substitute | Notes |
| --- | --- | --- |
| Cochayuyo | Wakame seaweed | Milder flavor; reduce cooking time |
| Red onion | White onion | Less sharp; soak in cold water first |
| Avocado | Cucumber | Lower calorie; crunchier texture |
| Merkén | Smoked paprika | Less spicy; no chili notes |

## Frequently Asked Questions (FAQs)

**Can I prepare cochayuyo ceviche in advance?**

Yes. Prepare the cochayuyo and onion marinade up to 24 hours ahead and refrigerate. Add the avocado, red pepper, and cilantro just before serving to preserve texture and prevent the avocado from oxidizing.

**How long should I cook the cochayuyo?**

Cook over medium heat for approximately 30 minutes, or until tender but slightly firm — similar to al dente pasta. Overcooked cochayuyo becomes mushy and loses its characteristic texture.

**Is cochayuyo ceviche suitable for a vegan diet?**

Yes, this recipe is completely plant-based and naturally gluten-free, making it an excellent option for people with dietary restrictions.

**Where can I buy cochayuyo outside of Chile?**

Cochayuyo is available in Latin American grocery stores, Asian food markets (sold as bull kelp or sea kelp), and online specialty food retailers. Look for the dried variety, which keeps for months in a cool, dry place.

## What Is Cochayuyo Ceviche?

Cochayuyo (*Durvillaea antarctica*) is a large brown algae native to the Chilean and southern South American coasts, harvested and consumed by the Mapuche people for centuries. Ceviche is a preparation technique in which proteins are marinated in citrus juice to create a fresh, vibrant dish. Together, cochayuyo ceviche is a uniquely Chilean creation that combines an indigenous ingredient with a classic coastal preparation method, resulting in a healthy, plant-based appetizer packed with minerals, fiber, and natural flavor.

## History of Cochayuyo Ceviche in Chile

Cochayuyo has been a staple of Chilean coastal and Mapuche cuisine for thousands of years, used both as food and traditional medicine. Pre-Columbian coastal communities harvested it year-round and traded it inland, making it a valuable dietary supplement far from the sea. The ceviche preparation — marinating in citrus — was introduced during the Spanish colonial era and quickly adopted into Chilean coastal cooking. The combination of cochayuyo with ceviche-style preparation reflects the creative evolution of Chilean cuisine, fusing indigenous traditions with colonial culinary influences into a dish that remains uniquely Chilean.

## Did You Know?

According to some historians, the word ceviche comes from the Quechua “siwichi,” which could translate to fresh or tender fish.

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