Ensaladang Lato or Seaweed Salad is a type of Filipino salad prepared with Sea Grapes or Caulerpa, tomatoes, onions and fermented shrimps, a popular salad that is usually served with grilled seafood. It’s quite different in taste and texture to the well-known Japanese seaweed salad, as this is more savoury and briny in taste, texture is crunchy as well.
I haven’t made this for quite some time, I guess the last time was on a beach front resort in the Philippines more than 15 years ago, this is quite hard to make it here in New Zealand, quite impossible as this is not sold here so I got the opportunity to make one in the Philippines whist I was there. Seaweeds need to be fresh so importing them here is impossible unless it is grown locally but no one knows if it was edible.
It was a delight to have it again, especially when I enjoyed it with some grilled tilapia and squid, the moment I had a mouthful of this I was in bliss. How about you have you tried this type of salad?
- 150 g lato or sea grapes, thoroughly rinsed
- 2 small sweet tomatoes, sliced
- 1 small white onion, thinly sliced
- 4 tbsp cane vinegar
- pinch of sugar
- 1 heaping tbsp fermented shrimp paste / bagoong
- In a bowl arrange lato, sweet tomatoes, white onions and fermented shrimp.
- Combine sugar and vinegar then drizzle it on top.
- Let is absorb the vinegar dressing for at least 15 minutes then serve.