Recipe courtesy of Aarón Sánchez
Sea Urchin Ceviche with Orange Chile de Arbol Sauce
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- Total: 20 min
- Prep: 20 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 282
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 3 g
- Sugar
- 25 g
- Protein
- 30 g
- Cholesterol
- 0 mg
- Sodium
- 13 mg
- Total: 20 min
- Prep: 20 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 282
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 3 g
- Sugar
- 25 g
- Protein
- 30 g
- Cholesterol
- 0 mg
- Sodium
- 13 mg
Ingredients
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.
