Name: Sea Urchin Tostadas with Deviled Cucumbers (Tostadas de Erizo a la Guerrerense con Pepino en Diablada)
Yield: Serves 6
Cuisine: Mexican
Ingredients: 1 tablespoon chopped cilantro leaves; 1 cup Pepino en Diablada; 24 pieces sea urchin roe, available at specialty food seafood department or from sushi chefs to order; 2 tablespoons extra-virgin olive oil; Salt and pepper; ½ white onion, minced; 1 tablespoon dry sherry; Vegetable oil, to fry the tortillas; 6 (4 -inch) corn tortillas; 1 tablespoon freshly squeezed lemon juice

Preparation info

Serves
6

Difficulty
Medium

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

The roe of briny fresh sea urchins, one of my favorite foods, accompanied by Pepino en Diablada, as served at la Guerrerense, is among the most typical dishes of Baja. This is my taste memory of that version. You’ll need about half of the Pepino en Diablada recipe. The remainder will keep in your refrigerator for a week.

Ingredients

1 cup Pepino en Diablada
½ white onion, minced
1 tablespoon</

Method

Prepare the Pepino en Diablada.
In a bowl, combine the onion, sherry, lemon juice, cilantro, and olive oil. Add the urchin roe, season with salt and pepper, and let marinate while you fry the tortillas in a small skillet in a little oil until golden and crisp. Top the warm tortillas with the urchin and serve with the Pepino en Diablada on the side