Sea urchins with green sauce

Erizos con salsa verde

Preparation info
  • Serves


    • Difficulty


Appears in
Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

  • About

Erizos, or sea urchins, are a part of Chilean culinary history and have been plentiful along its coastline for centuries. They have a sweet, rich and creamy taste and melt in the mouth, making them a luxurious choice for a special appetizer. Using white pepper instead of black in this recipe complements the intensity of the shellfish.


  • 4 fresh sea urchins
  • 1 onion, finely chopped
  • 30 ml/2


  1. Wearing gloves, or using a thick, folded cloth to protect your hands, carefully cut off the top of the urchins using a pair of scissors.
  2. Run a rubber spatula around the inside of the shells then remove the orange flesh with a teaspoon. See for more instructions.