Dish

Erizos con salsa verde

Sea Urchins with Green Sauce

Erizos con salsa verde is made by cracking open fresh sea urchins and removing the roe. The roe is then mixed with a sauce made from olive oil, garlic, parsley, and lemon juice. The dish is typically served as an appetizer or a light lunch. It is a healthy and low-fat dish that is high in protein and omega-3 fatty acids.

European cuisine› Mediterranean cuisine› Spanish cuisine

Appetizer

Origins and history

Erizos con salsa verde is a traditional dish from the Basque region of Spain. It is believed to have originated in the fishing villages along the coast. The dish has since become popular throughout Spain and is enjoyed around the world.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of the green sauce that can be used, such as cilantro or basil. Some recipes also call for the addition of breadcrumbs or almonds to thicken the sauce.

Presentation and garnishing

Erizos con salsa verde is typically served in the sea urchin shells, garnished with fresh parsley. The dish can be served cold or at room temperature.

Tips & Tricks

To crack open the sea urchins, use a pair of scissors to cut a small hole in the top of the shell. Use a spoon to scoop out the roe and discard the rest of the shell. The green sauce can be made ahead of time and stored in the refrigerator until ready to use.