📝 About This Recipe
A true delicacy from the cold Humboldt Current, Erizos al Natural celebrates the buttery, briny richness of fresh sea urchin tongues. This classic Peruvian 'entrada' respects the ingredient's integrity, enhancing its oceanic sweetness with a bright 'leche de tigre' base and the crunch of Andean corn. It is a sophisticated, sensory experience that transports you directly to the coastal 'cevicherías' of Lima.
🥗 Ingredients
The Star Ingredient
- 24-30 pieces Fresh Sea Urchin Tongues (Uni) (chilled, high-quality grade A)
The Marinade (Leche de Tigre Base)
- 1/2 cup Fresh Key Lime Juice (squeezed gently to avoid bitterness)
- 2 tablespoons Fish Stock (chilled and concentrated)
- 1 piece Aji Limo (seeded and finely minced)
- 1 tablespoon Fresh Cilantro (very finely chopped)
- 1/4 cup Red Onion (sliced into paper-thin feathers (pluma))
- 1/4 teaspoon Garlic Paste (smooth and mild)
- 1/2 teaspoon Fine Sea Salt (or to taste)
Traditional Accompaniments
- 1/2 cup Choclo (Peruvian Giant Corn) (boiled kernels)
- 1/4 cup Cancha Serrana (toasted corn nuts)
- 1 medium Sweet Potato (Camote) (boiled, peeled, and sliced into rounds)
- 1/4 cup Seaweed (Yuyo) (fresh, for garnish)
👨🍳 Instructions
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1
Begin by thoroughly chilling your serving bowls or sea urchin shells in the freezer for 10 minutes; temperature is critical for this dish.
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2
If using whole urchins, carefully open them using kitchen shears, starting from the 'mouth' at the bottom. Drain the dark liquid and gently scoop out the orange tongues (gonads) with a spoon.
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3
Clean the tongues by placing them in a bowl of cold salted water to remove any remaining grit or black membranes. Drain and pat dry extremely gently with a paper towel.
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4
In a small stainless steel bowl, combine the fresh lime juice, chilled fish stock, and garlic paste. Stir gently with a spoon.
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5
Add the finely minced aji limo and chopped cilantro to the lime mixture. Let it sit for 2 minutes to infuse the flavors.
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6
Season the liquid with sea salt. The flavor should be bright, acidic, and slightly spicy, but not overwhelming.
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7
Rinse the sliced red onions in ice-cold water for 30 seconds to remove their 'bite' and keep them crunchy. Drain well.
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8
Arrange a slice of sweet potato and a small spoonful of choclo on each of the four chilled serving plates or shells.
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9
Carefully place 6-7 sea urchin tongues in the center of the plate or inside the cleaned shell.
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10
Drizzle 2 tablespoons of the prepared lime marinade over the urchin tongues just before serving. Do not let them sit too long, or the acid will 'cook' the delicate texture.
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11
Top the urchins with a small tangle of the rinsed red onions and a few sprigs of fresh seaweed (yuyo).
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12
Sprinkle a few kernels of crunchy cancha around the plate for texture contrast.
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13
Serve immediately while everything is ice-cold, providing a small spoon to capture the juices.
💡 Chef's Tips
Always source the freshest sea urchin possible; it should smell like a clean ocean breeze, never 'fishy'. When squeezing limes, do not press them to the rind, as the bitter oils will ruin the delicate flavor of the urchin. Keep the urchin tongues on a bed of ice until the exact moment of plating. If you cannot find Aji Limo, a Habanero is a decent substitute, but use it sparingly as it is much hotter. Avoid over-mixing the tongues; they are incredibly fragile and can break apart easily.
🍽️ Serving Suggestions
Pair with a crisp, bone-dry Peruvian Pisco Sour or a chilled glass of Albariño wine. Serve alongside a bowl of extra 'Cancha' (toasted corn) for added crunch. A side of 'Leche de Tigre' in a small shot glass is a classic accompaniment. Follow this appetizer with a light Arroz con Mariscos or a classic Ceviche de Pescado. For a modern twist, serve with a small dollop of whipped avocado mousse on the side.