I hope I remember the names correctly---lato, guso and lukot. These cold appetizers at Zubuchon-Escario were perfect complement to the lechon J and I devoured for dinner. Yes, it was Holy Week, and J is a Catholic, I'm not---I ate lechon without guilt.:p Lato and guso are types of seaweed, lukot is something else.
I was always wary of eating seaweed ceviche because of the briny, fishy flavor that seems to persist on seaweed. But I was pleasantly surprised that this seaweed ceviche has none of that fishy flavor. These were fresh and refreshingly good!
Among the 3, lato is my favorite---I love the texture, the crunch, and the sweet-salty flavors of the ocean. Guso is gelatinous and slimy--the mouth-feel is so different from any salad I have eaten before. I assumed lukot was also a seaweed---I was wrong. Lukot looks like noodles, has the consistency of noodles, and has a distinct flavor that I can't describe. It's a poop of sea hare, locally known as donsol/dongsul.
These were blanched and served with coconut vinegar/onions/tomatoes/ginger dressing.
Linking to Food Friday
