Salvadoran Masa Meets the Caviar of the Sea
Yes, this is real. Yes, it’s delicious. And yes—sea grapes pupusas are the oceanic, umami-packed, slightly briny, totally wild creation you didn’t know you needed.
Sea grapes, known in the culinary world as Caulerpa lentillifera, are a type of edible seaweed from Southeast Asia and coastal Central America. Also called green caviar, they pop in your mouth like nature’s boba and are full of oceanic goodness.
Today, we’re turning them into a one-of-a-kind pupusa filling. Salvadoran masa meets marine elegance. Let’s roll.
What Are Sea Grapes?
Sea grapes are:
- A type of green algae
- Naturally salty and crunchy with ocean flavor
- Packed with iodine, magnesium, and antioxidants
- Used in salads and sushi in the Philippines, Japan, and Okinawa
Now we’re folding them into cheese and masa, pan-searing them, and serving them Salvadoran-style. Because we can.
Ingredients
For the Masa:
- 2 cups masa harina
- 1 ½ to 2 cups warm water
- ½ tsp salt
For the Sea Grape Filling:
- ½ cup sea grapes (fresh, not dried)
- ¾ cup shredded cheese (quesillo, mozzarella, or cream cheese)
- 1 tsp lime juice
- Optional: ½ tsp sesame oil or olive oil
- Optional: chopped cilantro or scallions
Step 1: Prep the Sea Grapes
Rinse gently under cool water. Do not soak them too long—they’re delicate and can lose texture. Pat dry or shake off excess moisture.
💡 Note: These are best fresh. If using dried sea grapes, rehydrate in cool water for 5–10 minutes, then drain and proceed.
Mix with cheese and other filling ingredients. Taste—it should be briny, creamy, and a little zesty.
Step 2: Make the Masa
- Combine masa harina and salt in a bowl.
- Slowly add warm water, kneading to create a soft, non-sticky dough.
- Cover with a damp towel while you work.
Step 3: Shape and Fill
- Divide dough into 8–10 balls.
- Flatten each into a palm-sized disc.
- Add 1–2 tablespoons of sea grape filling.
- Seal the dough around the filling and gently flatten into a thick disc.
Be gentle—sea grapes are delicate. Don’t mash them too hard.
Step 4: Cook with Love
Heat a non-stick skillet or comal over medium heat.
Cook each pupusa 3–4 minutes per side until golden with some browning.
Cheese will sizzle. Sea grapes will get warm but still pop.
Step 5: Serve with Style
These pupusas shine with:
- Curtido with lime and ginger
- A light drizzle of soy-lime salsa or ponzu
- Optional: sprinkle of toasted sesame seeds or crushed nori
Best served warm with a chilled coconut water or sparkling cucumber lemonade.
Flavor Profile
| Element | Flavor |
|---|---|
| Sea grapes | Salty, oceanic, crunchy-pop texture |
| Cheese | Creamy, melty balance |
| Masa | Earthy, grounding |
| Lime & sesame | Brightness and round flavor |
Variations
- Add a spoon of crab meat for a seafood duo
- Mix in roasted garlic for depth
- Use vegan cheese for a plant-based version
Final Thoughts: Coastal, Bold, and Totally Original
Sea grapes pupusas are not for everyone—they’re for the brave, the curious, and the flavor-forward.
So whether you’re beachside in La Libertad or just vibing in your kitchen with a bag of seaweed and a dream, remember:
The ocean is calling—and it wants to be inside a pupusa. 🫓🌊✨
