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1
Prepare the sea-urchin roe
10 minutes
Chilled, about 4°C (39°F)
Working over a bowl, carefully open each urchin with kitchen scissors and gently lift out the orange tongues with your fingers, leaving the dark gut behind. Strain the juice from the shells into the bowl and set it aside — it is the natural broth of the dish. Rinse the tongues very briefly in cold water if they carry grit, drain them well and keep them chilled.
Use your fingers, not a spoon — the tongues are soft and break easily. Keep everything cold: a warm urchin loses its sweetness fast.
Done when: Tongues are whole, bright orange and plump, with a clean sea smell.
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2
Soften the onion
10 minutes
Cold water, about 10°C (50°F)
Put the finely chopped onion in a bowl, sprinkle with a pinch of the salt and cover with cold water. Leave for 10 minutes, then drain very well and squeeze out the water in a clean cloth.
This is the Chilean trick: salt and cold water take the harsh bite out of raw onion while keeping its crunch. Skip it and the onion will shout over the urchin.
Done when: Onion is crisp, mild and sweet, with no sharp bite.
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3
Make the salsa verde
5 minutes
Room temperature, about 21°C (70°F)
In a bowl, mix the softened onion with the chopped cilantro, parsley and green chilli. Add the lemon juice, the reserved urchin juice and the olive oil, season with the remaining salt and stir gently. Taste — it should be sharp, herby and salty, like a dressing, not a salad.
The urchin juice is not a leftover to throw away; it emulsifies with the lemon and oil into the sauce that coats the roe. Add it a spoonful at a time until the salsa is juicy, not swimming.
Done when: Salsa is bright green, sharp and juicy, with the onion softened and the herbs fresh.
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4
Dress and chill
10 minutes
Chilled, about 4°C (39°F)
Lay the urchin tongues in a shallow bowl or on a platter and spoon the salsa verde over them. Cover and chill for 10 minutes so the flavours meet — no longer, or the lemon will start to firm the roe.
Ten minutes is enough. Longer in the lemon and the roe turns opaque and tough, like ceviche left too long.
Done when: Roe is cold, glossy and lightly coated in salsa, still soft and custard-like.
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5
Serve
5 minutes
Chilled, about 4°C (39°F)
Serve cold, straight from the fridge, with crusty white bread for scooping and lemon wedges on the side. Eat with a small spoon or a piece of bread — one spoonful of roe with a little salsa is the perfect bite.
Serve the moment it comes out of the fridge. Raw urchin should never sit out at room temperature — cold is part of the dish.
Done when: Served cold, with the roe creamy and the salsa sharp and fresh.
auto_awesome Finishing Touches & Plating
Eat it cold, with bread to catch every drop of the salsa. The sweet, creamy roe and the sharp onion-lemon salsa are meant to meet in the same spoonful.
Chile
35m
