Sea Urchin Ceviche With Orange Chile De Arbol Sauce Recipes

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SEA URCHIN SAUCE



Sea Urchin Sauce image

Provided by Food Network

Categories     main-dish

Time 35m

Number Of Ingredients 12

2 tablespoons shallots, minced (about 2)
2 cloves garlic, minced
1/4 teaspoon (pinch) crushed hot pepper flakes
1 teaspoon of dry oregano
1 tablespoon olive oil
1/2 cup of sweet vermouth (you may use white wine instead)
1/2 cup chicken stock
4 ounces sea urchin (12 to 18 whole urchins)
1/2 cup butter, cut into chunks
1 tablespoon chopped parsley
Salt and ground black pepper to taste
1/2 pound shucked and cooked lobster meat

Steps:

  • In a 9-inch saute pan over medium-high heat sweat shallots, garlic, hot pepper and oregano in the olive oil. About 2 minutes, until limp. Add vermouth and chicken stock, reduce this by half. Add sea urchin, cooking for 30 seconds. Whisk in butter, chunk at a time, breaking up urchins as you mix. Add parsley. Season with salt and pepper. Add lobster at the last minute. Toss in sauce, and the pour over spaghetti. Toss with spaghetti. Pasta: Use same dough as for tortelli-cut as spaghetti.

SEA URCHIN BRUSCHETTA



Sea Urchin Bruschetta image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 7

1 pound sea urchin roe (only the tan or orange roe of the sea urchin is usable; your fishmonger should be able to sell you only what you need)
3 tablespoons minced scallions, white part only
1 teaspoon minced fresh cilantro leaves
3 tablespoons extra-virgin olive oil
1 lemon, zest grated and juiced
Salt and freshly ground black pepper
1/2 loaf French bread, cut into 1/2-inch thick slices and lightly toasted

Steps:

  • Combine sea urchin, scallions, cilantro, olive oil, lemon zest and juice, and salt and pepper and spoon onto toasted bread slices. Serve immediately to avoid having the urchin break down from the citric acid. (In other words, you should prepare no sooner than 30 minutes before serving.)

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