--- title: "Chilean Sea Urchins with Matico: The Ultimate Fresh Seafood Appetizer" description: "A recipe for Chilean sea urchin tongues that are a small gem of freshness, ideal as an appetizer that can be accompanied by soft buttered toast." url: https://www.chileanfoodrecipes.com/sea-urchins-with-matico-recipe/ date: 2024-02-11 modified: 2026-02-14 author: "Carlos Uhart M." image: https://www.chileanfoodrecipes.com/wp-content/uploads/2024/02/Chilean-Sea-Urchins-with-Matico-Recipe.png categories: ["Appetizers"] tags: ["Appetizers"] type: post lang: en --- # Chilean Sea Urchins with Matico: The Ultimate Fresh Seafood Appetizer [Versión en Español](https://comidaschilenas.com/receta-de-erizos-al-matico/) ![A gourmet platter of vibrant orange Chilean sea urchin tongues served in their natural juice, garnished with chopped cilantro, parsley, and onion.](https://www.chileanfoodrecipes.com/wp-content/uploads/2024/02/Chilean-Sea-Urchins-with-Matico-Recipe.png) A recipe for Chilean sea urchin tongues that are a small gem of freshness, ideal as an appetizer that can be accompanied by soft buttered toast. ## Nutrition Facts Each serving of Chilean sea urchins with Matico contains approximately 115 kcal, 14 g of proteins, 4.5 g of total fats, 5 g of carbohydrates, 1 g of sugars, 1 g of fiber, 80 mg of cholesterol, and 280 mg of sodium. ## How to Make Sea Urchins With “Matico” Sea urchins are a product to be enjoyed fresh to exploit their maximum quality, so basically, you should be attentive to the season and not hesitate to try this delicious recipe. **Preparation:** 20 minutes **Cooking:** 10 minutes **Servings:** 6 people ### Ingredients - 48 sea urchin tongues with their juice - 12 slices of toasted sandwich bread - 6 squeezed lemons - 4 tablespoons finely chopped parsley - 4 tablespoons finely chopped cilantro - 2 finely chopped onions - Butter for spreading ### Instructions 1. Peel and finely chop the onions, dampen with salt or hot water for a few minutes, drain, and set aside. Carefully open the shells of the sea urchins with kitchen scissors and gently remove the sea urchin tongues with your fingers, strain and reserve the inner juice separately in a large bowl. ![A fresh, whole Chilean black sea urchin (Loxechinus albus) with its spines intact, shown in its raw state before being opened.](https://www.chileanfoodrecipes.com/wp-content/uploads/2024/04/Sea-Urchin-300x195.webp) 1. Quickly wash the sea urchin tongues under a stream of cold water, removing any impurities, and drain. Gather the sea urchin tongues again with their juice in the reserved bowl and gently mix with a wooden spoon to integrate. ![A group of small, bright green Pica lemons (Limón de Pica), known for their intense acidity and unique aroma in Chilean seafood dishes.](https://www.chileanfoodrecipes.com/wp-content/uploads/2025/05/Limon-de-Pica-300x198.jpeg) 1. Let it rest for about 5 minutes in the refrigerator. Serve the sea urchin tongues distributed on a large platter or in individual bowls, accompanied separately by chopped onion, fresh parsley and cilantro, slices of toasted sandwich bread, and additional lemon halves. ## 4 Professional Secrets for “Matico” Mastery - **The “Matico” Confusion:** In Chile, “Matico” refers to the dressing style (onion, herbs, and lemon) and not the medicinal plant. The secret is the Onion Osmosis; by dampening the onions with salt or hot water, you break down the sulfur compounds, removing the harsh “bite” while keeping the crunch. - **Liquid Gold (The Liquor):** The inner juice of the urchin is where the umami is concentrated. Never discard it. It acts as a natural broth that emulsifies with the lemon juice, creating a sauce that coats the tongues without masking their flavor. - **The “Dry” Wash:** When washing the tongues under cold water, do it with surgical precision. The goal is only to remove shell fragments or sand. Too much washing will strip away the delicate “hairs” and natural oils that define the texture. - **Temperature Shock:** Serve everything ice-cold. A sea urchin at room temperature loses its structural integrity and its flavor becomes overwhelmingly metallic. Rest it in the refrigerator for those 5 minutes to let the herbal oils from the parsley and cilantro infuse. ## Frequently Asked Questions (FAQ) ### 1. Is it safe to eat them raw? Absolutely, provided they are fresh. Fresh urchin tongues should be firm and vibrant orange/yellow. If they look “melted” or grey, they are past their prime. ### 2. Why cilantro AND parsley? This is the classic Chilean duo. Cilantro adds a citrusy, high-note herbal aroma, while parsley provides a grounded, earthy freshness that balances the intense iodine of the urchin. ### 3. What is the best bread for serving? The recipe suggests buttered toasted sandwich bread. The fat in the butter creates a protective layer on the palate, allowing the sea urchin’s creaminess to shine without the bread absorbing all the precious juice. ### 4. Can I use canned sea urchins? You can, but the experience is different. Canned urchins are usually preserved in brine or oil, which alters the texture. For the authentic “Matico” experience, fresh tongues are non-negotiable. ### 5. Why are they called “tongues”? Technically, they are the gonads of the urchin. Gastronomically, we call them “tongues” because of their elongated shape and the way they melt on the tongue ($Lingua$). ## History and Cultural Significance Chile is a global leader in sea urchin production. While highly prized in Japan (known as Uni), the Chilean Loxechinus albus is unique for its size and intensity. The “Matico” preparation is a heritage of the central coast, designed to provide a refreshing contrast to the density of the seafood. ## Did You Know? The Chilean sea urchin is one of the most prized products worldwide in the gastronomic world and is produced by tons within the national territory, although climate change has begun to affect its development. ## Recommended - [Green chili sauce](https://www.chileanfoodrecipes.com/chilean-green-chili-paste-sauce/) - [Rice with mussels](https://www.chileanfoodrecipes.com/chilean-rice-with-mussels-choritos-recipe/) - [Potito sándwich recipe](https://www.chileanfoodrecipes.com/traditional-potito-sandwich-recipe/) - [Beans and noodles](https://www.chileanfoodrecipes.com/recipe-for-porotos-con-riendas/)