Name: Sea urchins with green sauce (Erizos con salsa verde)
Yield: Serves 4
Cuisine: Chilean
Ingredients: lemon wedges, to serve; 100 ml/3½ fl oz/scant ½ cup lemon juice; 60 ml/4 tbsp olive oil; salt and white pepper; 4 fresh sea urchins; 1 onion, finely chopped; 30 ml/2 tbsp finely chopped fresh parsley

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Method

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.
Run a rubber spatula around the inside of the shells then remove the orange flesh with a teaspoon. See for more instructions.