Sea Urchin Ceviche with Orange Chile de Arbol Sauce (Aaron Sanchez) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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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:
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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