Solterito Nikkei (Peruvian Edamame Salad with Seaweed)

Makes 4 servings

In Peru, choclo can be found as an accompaniment to nearly any dish, and in this chilled salad, it marries with soybeans and seaweed inspired by this Peruvian-Japanese fusion dish. Look for frozen choclo at specialty markets or online. Don’t mistake it for the crunchy, corn-nut-style commonly served as a snack.

Ingredients

  • 1/4 cup julienned dried seaweed, plus more as needed for garnish
  • 2 cups finely diced tomato
  • 1/2 cup finely diced red onion
  • 1 lb blanched edamame, cooled
  • 8 oz choclo (Peruvian corn), blanched and cooled
  • 2 tablespoons chopped cilantro
  • 1/4 cup extra-virgin olive oil
  • Juice of 2 limes
  • 3 tablespoons unseasoned rice vinegar
  • Togarashi salt, as needed

Directions

  1. In a bowl, combine the seaweed, tomato, onion, edamame, choclo, and cilantro. Add the olive oil, lime juice, and vinegar and toss to combine.
  2. Season to taste with Togarashi salt and garnish with additional seaweed. Serve chilled.

CIA FOODIES

Solterito Nikkei (Peruvian Edamame Salad with Seaweed)

Solterito Nikkei (Peruvian Edamame Salad with Seaweed)
Makes 4 servings In Peru, choclo can be found as an accompaniment to nearly any dish, and in this chilled salad, it marries with soybeans and seaweed inspired by this Peruvian-Japanese fusion dish. Look for frozen choclo at specialty markets or online. Don’t mistake it for the crunchy, corn-nut-style commonly served as a snack.

Ingredients

  • 1/4 cup julienned dried seaweed, plus more as needed for garnish
  • 2 cups finely diced tomato
  • 1/2 cup finely diced red onion
  • 1 lb blanched edamame, cooled
  • 8 oz choclo (Peruvian corn), blanched and cooled
  • 2 tablespoons chopped cilantro
  • 1/4 cup extra-virgin olive oil
  • Juice of 2 limes
  • 3 tablespoons unseasoned rice vinegar
  • Togarashi salt, as needed

Directions

  1. In a bowl, combine the seaweed, tomato, onion, edamame, choclo, and cilantro. Add the olive oil, lime juice, and vinegar and toss to combine.
  2. Season to taste with Togarashi salt and garnish with additional seaweed. Serve chilled.

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