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Chilean Sea Urchins with Matico Recipe
Chilean Sea Urchins with Matico Recipe

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.

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.

Nutritional Information

Category: Appetizers
Cuisine: Chilean
Calories: 300
Preparation: 20 minutes
Cooking: 10 minutes
Servings: 6 people

Sea Urchins with “Matico” recipe

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

Preparation

  1. Peel and finely chop the onions, dampen with salt or hot water for a few minutes, drain, and set aside.
  2. 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.
  3. Quickly wash the sea urchin tongues under a stream of cold water, removing any impurities, and drain.
  4. Gather the sea urchin tongues again with their juice in the reserved bowl and gently mix with a wooden spoon to integrate. Let it rest for about 5 minutes in the refrigerator.
  5. 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.

Benefits of consuming sea urchin

Consuming sea urchin provides a rich source of protein and essential nutrients, supporting overall health and well-being.

Additionally, its omega-3 fatty acids offer anti-inflammatory benefits, promoting heart health and brain function.

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.

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