- 150 grams lato or sea grapes
- 150 grams guso or eucheuma
- 1 medium size ripe mango, diced
- 1 medium size nearly ripe mango (manibalang), diced
- 2 tomatoes, seeded and diced
- 1 shallot, thinly sliced
- 2 Tbsp white vinegar
- 3 calamansi, squeezed and seeds removed
- 1/2 to 1 Tbsp sugar
- salt or fish sauce (I used salt)
- Wash thoroughly the seaweeds (lato and guso). Soaked it first in a bowl for a couple of minutes. Put it in a colander and rinse it with running water.
- Transfer the guso in another bowl. Pour boiling water over it. Let it soak for 2 minutes then take it out.
- To make the dressing, combine vinegar, calamansi juice, sugar, salt and pepper. Stir until sugar and salt dissolved.
- Put the seaweeds in a bowl, add the mangoes, tomatoes, and shallots.
- Pour the dressing and gently mix it.
- Serve it with fried or grilled fish, pork, or chicken.
- Put the dressing before serving. The seaweeds will wilt when you soak it with acidic dressing for too long.
- Put a little salt or fish sauce in your dressing since the seaweeds are already salty.
- You may also try using shrimp paste (alamang) or anchovy sauce (bagoong) as your dressing.
- Add chopped chilies or chili flakes for an added kick.