(For all ingredients, please use organic versions if available)
Cochayuyo seaweed
Cochayuyo seaweed stem (huilte)
Bell pepper
Scallions
Cilantro
Lettuce
Sesame oil
Sea salt
Tomatoes
Lemon juice
Carrots
Potatoes
Clove of garlic

1. Hydrate cochayuyo seaweed for 1 hour, washed it, and leave it in the water, then stretched it
2. Bagged and chopped cochayuyo seaweed then put it in the bowl
3. Chop the scallions, cilantro, lettuceand, and the peppers, chop it as thin as possible
4. Add the juice of 3 lemons to saturate it well
5. Mix all ingredients
6. Add garlic
7. Add a little sea salt
8. Leave that for about 5 or 10 minutes to marinate
9. Peel a potato that was has been cooked
10. Split the potatoes down the middle and hollow it out a little
11. Hollow out a tomato then put on the plate
12. Garnish with the lettuce
13. Add a little bit of the grapeseed oil, to make it milder
14. Fill the tomatoes and the potato
15. Spread a bit of sesame on the lettuce
16. Ready to serve