Sea Urchin Tostadas with Deviled Cucumbers

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

Tostadas de Erizo a la Guerrerense con Pepino en Diablada

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</

Americas
Mexico
Fish course
Pescatarian
Central America

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