Chilean Abalone CARPACCIO - Geomar

Chilean Abalone CARPACCIO

Preparation time 15 min

Easy Preparation


  • 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


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.

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