Preparation time 10 min
1 can of Chilean Abalone Geomar
1 cup coriander chopped
4 onions, lemon juice, oil, salt and pepper.
Dice the onion. Wash and cut the coriander. In a bowl add the onion, coriander, oil, lemon juice, salt and pepper. Assemble the crazy on a serving plate accompanied by the green sauce.
Note: Locos can also be served with mayonnaise or golf sauce.