(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.
Guso seaweed salad is traditionally associated with the Visayas region of the Philippines, particularly Cebu and neighboring coastal areas.
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.
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.
Dip the guso into boiling water for just 1 to 2 minutes until it turns bright green.
Immediately plunge it into ice-cold water. Rinse it well to clean off any excess salt or residue, then drain it completely.
Mix vinegar, calamansi juice, salt, and pepper in a bowl (Adjust the taste to your preference)
Toss gently so the seaweed stays intact. Garnish with sliced calamansi/lime
