Sea Urchin Ceviche With Orange Chile De Arbol Sauce
By á-174942
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Ingredients
- 2 cups fresh orange juice
- 1 shallot chopped finely
- 1 tablespoon chopped ginger
- 1 lemongrass stalk
- 1 chile de arbol
- 2 garlic cloves chopped finely
- 1 lime juiced
- 2 fresh sea urchin
- 2 fresh cilantro leaves
Details
Servings 2
Preparation
Step 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.
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.
This recipe yields 2 servings.
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