SEA URCHIN CEVICHE WITH ORANGE CHILE DE ARBOL SAUCE

Sea Urchin Ceviche with Orange Chile de Arbol Sauce image

Provided by Aarón Sánchez

Time 20m

Yield 2 servings

Number Of Ingredients 9

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

Steps:

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.