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Add a photoServings: 2
Ingredients
- 2 c. fresh orange juice
- 1 x shallot minced finely
- 1 Tbsp. minced ginger
- 1 x lemongrass stalk
- 1 x chile de arbol
- 2 x garlic cloves minced finely
- 1 x lime juiced
- 2 x fresh sea urchin
- 2 x fresh cilantro leaves
Directions
- In medium saucepot combine the orange juice with the shallot, ginger, lemongrass, chile de arbol and garlic. Allow the orange juice to reduce by 2/3, then strain sauce and allow it to cold. When sauce is cold, add in the lime juice.
- With a pair of scissors cut the top of each sea urchin making sure to throw away any shell which might have broken loose in the urchin. With a paring knife, scoop and detach the urchin from the shell. When this is done, spoon a little sauce on each urchin, garnish with cilantro leaves and allow to sit for 15 min before serving.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 277g | |
| Recipe makes 2 servings | |
| Calories 124 | |
| Calories from Fat 5 | 4% |
| Total Fat 0.56g | 1% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 554mg | 16% |
| Total Carbs 29.07g | 8% |
| Dietary Fiber 0.7g | 2% |
| Sugars 21.29g | 14% |
| Protein 2.09g | 3% |
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