Sea Urchin Ceviche with Orange Chile de Arbol Sauce

  • Total: 20 min
  • Prep: 20 min
  • Yield: 2 servings
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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


  1. 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.
  2. 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.

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