This green stuff is called “lato” or as I recently discovered, “Caulerpa lentillifera“. Usually served as a salad with some raw sliced tomatoes, diced onions and liberally doused with cane vinegar, it’s quite popular in the Philippines. It actually tastes like seawater not unlike fresh, raw oysters. The individual grapelets burst in your mouth dousing your mouth with the briny taste of the sea. Calling Andrew Zimmer.


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