Erizos con salsa verde

Recipe

Erizos con salsa verde

Sea Urchins with Green Sauce: A Delightful Spanish Seafood Delicacy

4.7 out of 5

Indulge in the exquisite flavors of Spanish cuisine with this authentic recipe for Erizos con salsa verde. This dish showcases the delicate and briny taste of fresh sea urchins, perfectly complemented by a vibrant and herbaceous green sauce.

Jan Dec
Appetizer› Erizos con salsa verde
European cuisine› Mediterranean cuisine› Spanish cuisine

Preparation time

20 minutes

Cooking time

N/A (No cooking required)

Total time

20 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Pescatarian, Gluten-free, Dairy-free, Low carb, Keto-friendly

Allergens

Seafood (sea urchins)

Not suitable for

Vegan, Vegetarian, Nut-free, Shellfish allergy, Garlic allergy

Ingredients

Nutrition

  • Calories (kcal / KJ): 150 kcal / 628 KJ
  • Fat (total, saturated): 12g, 2g
  • Carbohydrates (total, sugars): 5g, 1g
  • Protein: 7g
  • Fiber: 2g
  • Salt: 0.5g

Preparation

  1. 1.
    Carefully open the sea urchins using a pair of kitchen scissors or a sharp knife. Collect the orange roe in a bowl and set aside.
  2. 2.
    Rinse the sea urchin shells thoroughly and set them aside for serving.
  3. 3.
    In a blender or food processor, combine the parsley, cilantro, mint, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth and well combined.
  4. 4.
    Transfer the green sauce to a bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
  5. 5.
    To serve, spoon a generous amount of the sea urchin roe into each sea urchin shell. Drizzle the green sauce over the roe.
  6. 6.
    Serve immediately and enjoy the exquisite flavors of Erizos con salsa verde.

Treat your ingredients with care...

  • Sea urchins — When opening the sea urchins, be cautious of the spines. Use gloves or a towel to hold them securely. Carefully remove the top shell and discard the innards, keeping only the orange roe.

Tips & Tricks

  • For a spicier version, add a small amount of chopped chili pepper to the green sauce.
  • Serve Erizos con salsa verde as an appetizer or part of a seafood platter for a luxurious dining experience.
  • Pair this dish with a crisp white wine or a glass of sparkling cava to complement the flavors of the sea urchins.

Serving advice

Serve Erizos con salsa verde as an elegant appetizer or as part of a seafood-focused meal. Present the sea urchin shells on a bed of crushed ice to keep them chilled and enhance the visual appeal.

Presentation advice

To elevate the presentation, garnish the dish with a sprig of fresh parsley or a sprinkle of chopped chives. Serve on a decorative platter or individual plates for an elegant touch.

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