Sea urchin in salsa verde (erizos con salsa verde) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Chile Servings: Serves 4
Chile Servings: Serves 4Sea urchin in salsa verde is an exquisite seafood dish hailing from the coastal areas of Chile, where fresh sea urchins abound. This dish perfectly embodies the vibrant flavors of the region, combining the rich umami taste of sea urchin roe with a zesty, herby salsa verde that highlights the fresh ingredients found abundantly along the Chilean coast. It’s a celebration of the sea tangled with a chorus of citrus and herbs, offering an unforgettable taste journey.
Ingredients
- Fresh sea urchin roe – 1 cup / 240 g
- Fresh parsley leaves – 1/2 cup / 15 g
- Fresh cilantro leaves – 1/2 cup / 15 g
- Lime juice – 2 tbsp / 30 ml
- Olive oil – 1/4 cup / 60 ml
- Garlic – 2 cloves, minced
- Jalapeño pepper – 1, deseeded and chopped
- Salt – 1/2 tsp / 3 g
- Freshly ground black pepper – 1/4 tsp / 1 g
- Avocado – 1, diced
Instructions
- Combine parsley, cilantro, olive oil, lime juice, garlic, jalapeño, salt, and black pepper in a blender. Blend until smooth to create the salsa verde. Adjust seasoning if needed.
- Arrange a portion of sea urchin roe on a serving plate.
- Drizzle generously with salsa verde and garnish with diced avocado.
- Serve immediately, enjoying the vibrant flavors of this exquisite dish.
Substitutions
- Sea urchin roe -> Scallops or shrimp
- Jalapeño pepper -> Serrano pepper or green bell pepper
- Lime juice -> Lemon juice
Enhancements in the Next Evolution
- Marinate the sea urchin roe in lime juice and salt for 10 minutes to enhance its flavor.
- Add a pinch of sugar to the salsa verde to balance acidity.
- Include a splash of white wine to the salsa for depth.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
