Some crazy lads (or snobs) invented the carpaccio and ceviche de locos or abalone. Crazy! I prefer locos just as God brought them into the world, beaten or soften -it’s the same thing- and boiled in water with Cahuil sea salt. Serve at room temperature with homemade mayo and salsa verde (green sauce with Spring onions and coriander). This typically Chilean recipe is one of the best starters in the known world (and yet to be known). Accompany them with toasts and a lush (and crisp) white: A Sauvignon Blanc from the sea or volcanic soils.
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