Concha y Toro

Concha y Toro 19/12/2012

Bisque of avocado and sea urchins

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El erizo es un lujo clásico de estas latitudes. Pertenece a la familia de las estrellas de mar, los equinodermos, y tiene cinco cavidades, dentro de las cuales están los cuerpos de erizos o más comúnmente llamados “lenguas de erizo”.

They should be eaten very fresh, better still if recently extracted from their shell as contact with oxygen oxidizes them quickly, altering their so characteristic sea flavor.

4 to 6 people

Ingredients

erizo-palta

  • 12 fresh sea urch
  • in tongues
  •  2 large avocados
  •  3/4 cup of cold water
  •  1 lemon (its juice)
  •  40 gr of cream cheese
  •  1 chopped spring onion
  •  2 spoonfuls of chopped fresh coriander
  •  1 spoonful of chopped parsley
  •  1/2 tea-spoonful of chopped green chili (optional)
  •  Salt and pepper

Preparation

  1. Crush in a blender the avocados, spring onion, coriander, parsley and green chili (if wished).
  2. Add the water, lemon juice and cream cheese.
  3. Salt and pepper.
  4. Pour the urchin soup into medium-sized basins or cleanly-washed shells and lay on the surface two or three urchin tongues.
  5. Sprinkle a little pepper, decorate with a green leaf and serve immediately.