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Receta Sea Urchin Ceviche With Orange Chile De Arbol Sauce
by Global Cookbook

Sea Urchin Ceviche With Orange Chile De Arbol Sauce
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  Raciónes: 2

Ingredientes

  • 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

Direcciones

  1. 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.
  2. 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.
  3. This recipe yields 2 servings.