Sea Urchin Ceviche with Orange Chile de Arbol Sauce

1. 1

   In medium saucepot combine the orange juice with the shallot, ginger, lemongrass, chile de arbol and garlic.

2. 2

   Allow the orange juice to reduce by 2/3, then strain sauce and allow it to cool.

3. 3

   When sauce is cool, add the lime juice.

4. 4

   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.

5. 5

   With a paring knife, scoop and detach the urchin from the shell.

6. 6

   When this is done, spoon a little sauce on each urchin, garnish with cilantro leaves and allow to sit for 15 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.