Step 1 – Clean and wash the mussels. Place in a pot and cook covered for 3 to 4 minutes, until they open. Remove them from the shells and refrigerate, discarding the shells.
Step 2 – In a separate bowl, wash the macha clams and remove from the shells. Tap each one gently and blanch for a few minutes in boiling salted water then refrigerate.
Step 3 – Chop the lettuce and set aside.
Step 4 – Wash the chopped lettuce and place in a large bowl with the onion, bell pepper and cilantro. Add the reserved mussels and macha clams. Add the seaweed, olives and shrimp.
Step 5 – Season with salt, oregano and lemon juice. Stir well and add the quartered hardboiled eggs and potatoes. Add grape seed oil, correct the salt and serve immediately.