Name: Sea Urchin Ceviche with Orange Chile de Arbol Sauce
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 servings
Ingredients: 2 cups fresh orange juice; 1 shallot, chopped finely; 1 tablespoon chopped ginger; 1 stalk lemongrass; 1 chile de arbol; 2 garlic cloves, chopped finely; 1 lime, juiced; 2 fresh sea urchin; 2 fresh cilantro leaves

Directions

In medium saucepot combine the orange juice with the shallot, ginger, lemongrass, chile de arbol and garlic. Allow the orange juice to reduce by 2/3, then strain sauce and allow it to cool. When sauce is cool, add the lime juice.
With a pair of scissors cut the top of each sea urchin making sure to discard any shell that might have broken loose in the urchin. With a paring knife, scoop and detach the urchin from the shell. When this is done, spoon a little sauce on each urchin, garnish with cilantro leaves and allow to sit for 15 minutes before serving.

On Tonight

Sea Urchin Ceviche with Orange Chile de Arbol Sauce

Categories: