Algae are one of the most important, yet least explored, components of marine biodiversity. Despite their high nutritional value and versatility, their use in cooking remains limited.

Present along the entire coast, algae play a key role within the ecosystem and offer a wide variety of gastronomic applications, from fresh preparations to more complex processes.

This section gathers information on different types of Peruvian sea algae, seeking to broaden general knowledge about them and increase their presence in contemporary cuisine.