Sea Urchin Ceviche With Orange Chile De Arbol Sauce

Recipe Ingredients

2 cups	474ml	Fresh orange juice
1		Shallot - chopped finely
1 tablespoon	15ml	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

Recipe Instructions

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.

Source:
MELTING POT with Aaron Sanchez - (Show # MP-1B06) - from the TV FOOD NETWORK

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