A piure shot is an original recipe by Chef Marcos Baeza, who serves it in his restaurant Naoki and describes it as addictive.
Contents
Nutrition Facts
Each serving of Chilean Piure Shot contains approximately 150 kcal, 17 g of protein, 2 g of fat, 5 g of carbohydrates, 50 mg of cholesterol, and 650 mg of sodium.
(*) Estimated values may vary depending on ingredients and portions.
How to Make a Piure Shot
Quick and easy to prepare, the main thing in this preparation is the quality of the ingredients, using very fresh purees, kept cold, without freezing.
Prep Time: 10 minutes
Servings: 2
Ingredients
- 4 fresh piures
- 1 scallion
- Juice of 1 pica lemon
- 1 cacho de cabra chili
- Rice vinegar
- Soy sauce
- Cáhuil salt
Instructions
- Cut the piures in half lengthwise and clean them thoroughly under cold running water, removing the insides and any sand until they are homogeneously red. Chop the piures into small cubes.
- On a cutting board, finely dice the scallion and soak in cold water. In a small bowl, add the chopped piures, diced scallion, a bit of chili, and juice of Pica lemon.
- Season with rice vinegar, soy sauce, and Cáhuil salt to taste. Mix well to integrate the flavors and let it rest for a couple of minutes.
- Serve the piure in shot glasses and consume immediately, alone or accompanied, for example, by a cold glass of white wine.
Technical Keys
- Cleaning is Critical: Since piures live inside “rocks” made of sand and organic matter, you must wash the red meat under cold running water until every trace of sand is gone. Any leftover grit will ruin the velvety texture of the shot.
- Temperature Management: Never freeze the piure. To maintain its “addictive” quality, it must be kept extremely cold but fresh. The cold temperature tempers the natural intensity of the iodine.
- The Fusion Balance: Chef Baeza’s signature involves using rice vinegar and soy sauce. This Asian-inspired fusion provides a subtle sweetness and umami that balances the metallic notes of the piure better than traditional wine vinegar.
- Pica Lemon Advantage: The juice of the Pica lemon (a small, highly aromatic Chilean lime) provides a unique acidity that “cooks” the piure slightly while enhancing its mineral profile.
Frequently Asked Questions (FAQ)
Is it safe to eat piure raw?
Yes, as long as the piure is extremely fresh and has been kept at a constant cold temperature. In Chile, piure is traditionally consumed raw to preserve its high content of iron and iodine.
What can I use if I cannot find Cáhuil salt?
Cáhuil salt is a hand-harvested sea salt from central Chile known for its mineral depth. If unavailable, use a high-quality Maldon sea salt or grey Celtic salt to complement the marine flavor of the shot.
Why is the piure considered a “sexual stimulant”?
Technically, piure is incredibly dense in minerals, particularly zinc and iodine, which are essential for hormonal balance and metabolism. This nutritional density has given it a long-standing reputation in Chilean folklore as a natural libido booster.
Can I prepare this in advance?
It is best to consume the shot immediately after mixing. If left to sit for too long, the lemon juice and vinegar will “overcook” the delicate meat, changing its color from vibrant red to an opaque orange and toughening the texture.
How do I handle the intense iodine taste?
If you are new to piure, the “Cacho de Cabra” chili is your best ally. The smokiness and heat of this Chilean chili provide a distraction for the palate, making the iodine flavor feel more like a refreshing sea breeze than a metallic intensity.
Benefits of Consuming Piures
High in iron, which is responsible for producing hemoglobin in the body, it is ideal for pregnant women and people with autoimmune diseases or anemia. A source of iodine, an important mineral for the function of the thyroid gland, which regulates metabolism and hormonal balance.
Did You Know?
Piure, especially when raw, is a stimulant for sexual desire and libido in both men and women, helping to avoid the consumption of processed pharmaceuticals.
