Cebu-style Guso Seaweed Salad

(Kinilaw-style Guso Ensalada) is a simple Filipino coastal dish made with fresh guso (Eucheuma seaweed) tossed with vinegar, aromatics, and vegetables. It is crunchy, slightly briny, and refreshing—often eaten with grilled fish or seafood.

Region of Origin

Guso seaweed salad is traditionally associated with the Visayas region of the Philippines, particularly Cebu and neighboring coastal areas.

Primary region: Central Visayas (Region VII)
Most closely linked province: Cebu
Also common in: Bohol, Negros, Leyte, Samar, and other coastal parts of the Visayas and Mindanao

The dish reflects the broader Visayan seafood tradition, where fresh marine ingredients are lightly prepared to preserve their natural flavors. While guso itself is harvested in many Philippine coastal areas, the Cebu-style preparation—tossed with vinegar, onions, tomatoes, and local seasonings—is strongly connected to Cebuano food culture.

✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.

Prep Time 20 mins

Rest Time 10 mins

Total Time 30 mins

Cuisine: Seafood

Courses: Appetizer

Difficulty: Beginner

Best Season: Suitable throughout the year

Dietary: Cholesterol-Free, Dairy-Free, egg free, Gluten-Free, High-Fiber, Low-Fat, plant-based

Description

A refreshing taste of Cebu’s coastal heritage, this Guso Seaweed Salad celebrates the natural flavors of the Visayan seas. Fresh, crunchy guso seaweed is tossed with juicy tomatoes, crisp red onions, aromatic scallions, and a bright calamansi-vinegar dressing that balances salty, tangy, and fresh flavors. Served with traditional puso rice, this island-inspired dish brings together the bounty of the ocean and the warmth of Filipino culinary tradition in one vibrant plate.

Light, nutritious, and naturally refreshing, this sea-to-table recipe reflects the simple beauty of Cebuano cuisine—fresh ingredients, bold flavors, and a deep connection to the sea.

Ingredients

3 cups fresh guso seaweed (cleaned)
1 medium red onion, thinly sliced
2 medium tomatoes, sliced
1 thumb-sized piece ginger, julienned (optional but traditional)
2 pcs red peppers
¼ cup vinegar (cane vinegar preferred)
1-2 tbsp calamansi juice or lime juice
Salt to taste
fresh sliced calamansi for garnish

Instructions

1
Dip the guso into boiling water for just 1 to 2 minutes until it turns bright green.
2
Immediately plunge it into ice-cold water. Rinse it well to clean off any excess salt or residue, then drain it completely.
3
Mix vinegar, calamansi juice, salt, and pepper in a bowl (Adjust the taste to your preference)
4
Add onion, tomatoes, ginger, and red pepper to the dressing.
5
Toss gently so the seaweed stays intact. Garnish with sliced calamansi/lime
6
Let it sit for 10–20 minutes in the refrigerator for the flavors to blend.

Nutrition Facts

Amount Per Serving

% Daily Value *
Sodium 300mg13%
Potassium 300mg9%
Total Carbohydrate 12g4%
Sugars 4g

Calcium 50 mg
Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Cebu-style tips

Use fresh guso for the best crunchy texture; avoid over-soaking because it can become soft.
Some Cebu households add fresh cucumber, mango strips, or salted egg for extra flavor.
Traditionally, it pairs well with inihaw (grilled fish, squid, or pork) and steamed rice.

Keywords: seafood, seaweed, cebuano cuisine, salad