Preparation time 15 min
Easy Preparation
Ingredients
- 1 jar of Geomar nuts
- Lemon juice
- Sal Island
- Olive oil
- Parmesan
- Capers
- Cilantro Sauce:
- 1 bunch of coriander
- 3 green peppers split without seeds or veins
- 3 sliced green onions
- 100 ml of cream
- 1 cup of mayonnaise
- Salt pepper
Preparation
Cut the locos into very thin slices.
Put the Chilean Abalone slices in a bowl. Season with lemon juice, salt and olive oil.
Serve bathed with the cilantro parmesan cheese and capers sauce.
Cilantro Sauce: put the cilantro, chili, and chives in the miniprimer glass and blend. Add mayonnaise, cream, salt and pepper.
